Season both sides of the chicken thigh with salt and pepper. Roughly chop the cabbage.
In a Teflon frying pan without oil, place the chicken skin side down, and cook with the lid on. When it starts smelling good, turn it over and cook the other side.
When the chicken is cooked, add the cabbage on top of the oils which have come out of the chicken. Place the lid on and steam.
When the cabbage becomes soft, add the ★ ingredients and gently combine. Now it's ready to be served.
Cut the chicken into bite-sized pieces and plate.
I also tried adding 3 kinds of vegetables → Chicken and Cabbage + 3 Vegetables in a Frying Pan (Recipe ID: 1584166)
I put the Chicken Cabbage with more vegetables (Recipe ID: 1584166) in a bento box.
Here's another variation: I also tried it Korean Yangnyeom style → Chicken Cabbage Korean Style (Recipe ID: 1614349)
Story Behind this Recipe
I only had cabbage and chicken, so I tried steaming them together.
If the chicken gets in the way when adding the cabbage, just remove it. If the chicken hasn't fully cooked, place it on top of the cabbage and steam it some more. If you don't have mirin or soy sauce, using mentsuyu is fine.