Teriyaki Chicken with Japanese Cabbage Salad

Whisk soy sauce, honey, rice vinegar, and garlic in a bowl.

Heat a pan over medium heat and sear the chicken until browned on both sides.

Pour in the sauce and simmer until the chicken is glazed and cooked through.

Sprinkle sesame seeds over the chicken and slice it.

Place shredded cabbage, carrots, and spinach on a plate.

Add a lemon wedge to the side.

Serve the sliced teriyaki chicken next to the salad.