Combine all the sauce ingredients (omit the shichimi spice if serving to small children).
The flavor of this special sauce will vary a lot depending on the amount of grated garlic and shichimi spice you add. Adjust the taste by increasing or reducing the amounts to suit your taste.
Rinse the cabbage and tear into bite-sized pieces. Heat some vegetable oil in a frying pan and sauté quickly over high heat. Transfer onto a dish and set aside.
Add more oil to the frying pan from Step 3 and add the chicken (cut into bite-sized chunks). Cover with a lid and sauté both sides (I made one serving in this photo).
Remove the lid and wipe off any excess fat or moisture in the frying pan with paper towels.
Pour the special sauce from Step 1 over the chicken in the frying pan. Continue to cook for a little while and give everything a good stir to distribute the sauce evenly. Turn off the heat.
The cabbage from Step 3 may be cooled by now. Warm it up in a microwave and transfer onto a serving dish with the chicken.
Here is a pork recipe using the same sauce "Sautéed Pork with My Special Sauce" Recipe ID: 1419586
Story Behind this Recipe
This is a different version of "Pork Yakiniku with my Special Sauce" Recipe ID: 1419586, using chicken thighs. In this, I sauté the chicken first and pour the sauce over it.
With this recipe, only one frying pan is used, so I stir-fry the cabbage first and transfer it to a dish, then microwave it to warm it up later. If you use two frying pans, you can cook the chicken and cabbage at the same time.