Teriyaki Chicken

First, prepare the pickled cabbage. Add sugar and salt to hot water and let dissolve. Add vinegar and spices. Remove from heat. Cut the cabbage into thin strips, place it in a jar. Lightly press the cabbage down and pour in the lukewarm brine. Let stand for 30 minutes before serving.

Cut the chicken into smaller pieces, season with salt. Pour a tablespoon of oil into a pan and sauté the meat.

In a bowl, mix teriyaki and soy sauce, orange juice, and starch. Once the meat is cooked through, add the resulting liquid and cook over low heat until thickened. Serve sprinkled with sesame seeds, with rice, pickled red cabbage, and pea shoots.