Teriyaki Chicken and Cabbage

Introduce new flavors with this tasty meal.

Serves 6 · 285 min · Kid-Friendly

contains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

30 ml soy sauce (reduced-sodium)
7 ml vegetable oil
1 ml black pepper (ground)
1 ml garlic powder
1 ml ginger (ground)
715 g chicken (thighs, boneless, skinless; about 9 thighs or 1 pound 9 1/4 ounces)
790 ml cabbage (fresh, shredded, 1/4" thick)

Wash hands with soap and water for at least 20 seconds.
Prepare marinade: In a small bowl, combine soy sauce, vegetable oil, pepper, garlic powder, and ginger. Whisk until smooth.
Pour half of marinade mixture into the bottom of a 9” x 13” glass or ceramic baking dish. Refrigerate the other half of the marinade mixture at 40 °F or lower for use in step 9 (referred to as “reserved marinade”).
Place chicken in baking dish. Cover. Marinate in the refrigerator at 40 °F or lower for 2 hours. Flip chicken to marinate the other side. Cover. Marinate in the refrigerator for 2 more hours. Wash hands after touching uncooked chicken (see chef tips).
Preheat oven to 400 °F.
Spread shredded cabbage on the bottom of a clean 9” x 13” baking dish.
Remove chicken from marinade. Discard any remaining marinade (see chef tips).
Place chicken on top of cabbage. Wash hands after touching uncooked chicken.
Pour the reserved marinade over the chicken.
Bake for 25 minutes. Heat chicken to an internal temperature of 165 °F or higher for at least 15 seconds. Remove from the oven.
Serve 1½ chicken thighs with ¼ cup cooked cabbage.

Nutrition (estimated, per serving)

Nutrition.gov (USDA) — Public domain (U.S. government work)