Teriyaki Chicken with Miso-Sesame Cabbage
Groceries:
Miso-Sesame Cabbage
- 1-2 lb green cabbage, chopped
- ½ tbsp miso paste
- ½ tbsp Better Than Bouillon
- 1 tbsp sesame oil
- 2 tsp kosher salt
- 3 cloves garlic, grated
- ½ serrano pepper, grated
- ½ tbsp toasted sesame seeds
Teriyaki Sauce
- ½ cup water
- ¼ cup tamari or soy sauce
- ¼ cup honey
- 2 tbsp fresh ginger, grated
- ½ tsp ground cinnamon
- Cornstarch slurry: 2 tsp cornstarch + 1 tbsp water
Grilled Chicken
- 4 chicken breasts
- 1 tbsp avocado oil
- 2 tsp kosher salt
- ½ tsp allspice
Instructions:
Rinse and cook your favorite rice according to instructions. While the rice cooks, make the cabbage and chicken.
Rinse cabbage, chop and place in a bowl. Add miso paste, bouillon, sesame oil, salt, garlic, serrano, and sesame seeds. Massage until softened. Let sit while preparing the rest.
In a saucepan, combine water, tamari, honey, ginger, and cinnamon. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Set aside.
Toss chicken with avocado oil, salt, and allspice. Grill, flip halfway through and brush with a bit of the sauce. Now cook until internal temperature reaches 160°F. Rest for 5-7 minutes, then slice. Serve with rice, cabbage and extra sauce. Top with chili crisp and sliced green onions.
