Quick Chicken and Cabbage Donburi

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Add 1/2 pound of chicken thigh pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Stir in 3 cups of shredded green cabbage and cook for 3-5 minutes, until the cabbage begins to soften.

In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sugar, and 1/2 teaspoon of grated fresh ginger.

Pour the sauce mixture over the chicken and cabbage in the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.

Divide 2 cups of cooked white rice between two serving bowls.

Spoon the chicken and cabbage mixture over the rice in each bowl and serve immediately.