Ingredients

Start to finish: 1 hour (30 minutes active)
Servings: 4

For the chicken:
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 clove garlic, thinly sliced
Coarsely ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons sunflower or vegetable oil
Fresh basil leaves, for garnish
For the sauteed 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 F.

To make the marinade, in a large, shallow bowl, whisk together the soy sauce, balsamic vinegar, garlic and pepper. Set aside.

Cut the chicken diagonally into bite-size pieces, then add them to the bowl. Turn the chicken to ensure the pieces are evenly coated, then cover and refrigerate 30 minutes.

Heat the oil in a large skillet over medium-high. Remove the chicken from the marinade, retaining any left in the bowl. Add the chicken to the skillet and saute 5 minutes, or until evenly browned and cooked through.

Transfer the chicken to an ovenproof plate and place in the oven to keep warm.

Return the skillet the chicken was cooked in to the burner. Add the retained marinade and heat until bubbling. Simmer for several minutes. Set aside.

To make the sauteed cabbage, in a second skillet heat the oil and butter over medium-high. Add the cabbage and saute until just barely wilted, about 4 to 6 minutes. Transfer the cabbage to a large serving plate.

Arrange the chicken over the cabbage, then drizzle with the marinade.