Teriyaki Chicken

This crispy chicken is so typically Asian - with no bones!  Similar dishes are prepared in both China and Japan.  I relish the savory cabbage offset of the slightly sweet glazed chicken.  All atop a neutral, warming bed of rice.

2 chicken breasts, cut into 1-inch pieces

Chicken marinade:

1 Tbsp soy sauce

1 Tbsp rice vinegar or pale dry sherry

1 Tbsp maple syrup

2 cups shredded cabbage

1 green onion, sliced diagonally

1 clove garlic, minced

dash crushed red pepper flakes, to taste

Cabbage dressing:

1 Tbsp soy sauce

1 Tbsp sesame oil

1Tbsp coconut aminos (I used Bragg)

2 Tbsp cornstarch

Chicken Glaze:

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp coconut aminos (I used Bragg)

1 green onion, sliced diagonally for garnish

Whisk together the marinade in a medium bowl and add the chicken.  Mix well.  Allow to marinate 30-60 minutes.  

Meanwhile, toss together the cabbage, green onion, garlic and red pepper flakes in a medium bowl.  Add the dressing ingredients and toss well.  Refrigerate while chicken marinates.

Now would be a good time to set rice cooking if serving with rice.

Drain the chicken very well and slightly pat dry with paper towels.  Discard marinade.  Toss chicken well with corn starch in a medium bowl.  Heat an eighth inch of peanut or canola oil in a skillet to shimmering.  Add the chicken and cook for just a few minutes to brown one side.  

Use tongs to flip chicken pieces and brown other side until chicken is just cooked through.

Strain chicken from oil.  Add chicken glaze to skillet and bring to a gentle boil.  Gently tip in the chicken and toss gently to coat with glaze.

Spread a bed of rice on two plates.  Top with a bit of the cabbage slaw.  Then place half chicken on each plate.  Garnish with a green onion.

Serves 2.