Season the chicken with salt and pepper and place them skin side down in a non-stick frying pan.
Cover with a lid and turn on the heat. When the chicken becomes fragrant, turn them over.
Add the shimeji mushrooms and red pepper. Cover again and continue to cook.
Add the cabbage and cover again. Continue to cook.
Add the spinach, soy sauce, and mirin. Mix all together.
It is done!
Transfer to a large serving plate to share.
This is a lunch box version. Put cooked rice in a resealable plastic container and arrange the chicken and vegetables on top. The rice soaks up the moisture from the veggies, so you won't have any leaking.
Story Behind this Recipe
I added three kinds of vegetables to my recipe for Pan-fried Chicken & Cabbage (Recipe ID: 150473).
I couldn't find a whole chicken thigh piece, so I used chopped pieces instead. I prefer using a whole piece and slicing after cooking since it makes the meat more tender. Covering the frying pan with a lid to steam cook is the key to this recipe. Start with the vegetables that take longer to cook.