Soy sauce and balsamic vinegar are an unusual combination, but they produce a succulent dressing. This recipe is adapted from one in Japanese lifestyle guru Harumi Kurihara’s new book, “Harumi’s Japanese Home Cooking.” Start to finish: 1 hour (30 minutes active). Makes 4 servings.
Ingredients
CHICKEN
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 clove garlic, thinly sliced
Coarsely ground black pepper, to taste
1 pounds boneless, skinless chicken thighs
2 tablespoons sunflower or vegetable oil
Fresh basil leaves, for garnish
SAUTÉED CABBAGE
1 tablespoon sunflower or vegetable oil
1 tablespoon butter
4 cups roughly chopped green cabbage
Salt and freshly ground black pepper
Directions
Preheat oven to 200 degrees.
To make marinade, in a large, shallow bowl, whisk together the soy sauce, balsamic vinegar, garlic and pepper. Set aside.
Cut chicken diagonally into bite- size pieces, then add them to the bowl. Turn chicken to ensure pieces are evenly coated, then cover and refrigerate 30 minutes.
Heat oil in a large skillet over medium-high. Remove chicken from marinade, retaining any left in the bowl. Add chicken to skillet and sauté 5 minutes, or until evenly browned and cooked through. Transfer chicken to an ovenproof plate and place in the oven to keep warm. Return skillet chicken was cooked in to the burner. Add retained marinade and heat until bubbling. Simmer for several minutes. Set aside.
To make sautéed cabbage, in a second skillet heat the oil and butter over medium-high. Add cabbage and sauté until just barely wilted, about 4-6 minutes.
Transfer cabbage to a large serving plate.
Arrange chicken over cabbage, then drizzle with marinade. The Associated Press
