I am the person you’re embarrassed to be seen with in a sushi restaurant. See, I don’t eat shellfish, the idea of cold fish wrapped in seaweed makes me gag, and I’m not even a fan of sake. So when we go out for Japanese food, I have teriyaki or tempura and Mr. B tries to pretend he doesn’t know me while he orders eight types of fish I can’t even recognize on sight.
Chicken, on the other hand, has a wider appeal. This chicken is perfect, with orange and soy and even a bit of sake to round out the sauce.
Ingredients (serves 2)
3/4 lb chicken parts
flour, for dredging
2-3 T oil for frying
3 T soy sauce
3 T sake
Juice of 1/2 of an orange (Satsuma or Clementine, not Navel)
1 T sugar
1 head of broccoli
Dredge the chicken pieces in flour.
Cook in heated oil in a wok for 1-2 minutes a side.
Set the chicken aside and drain the oil. Combine the soy sauce, sake, sugar, and orange juice in the wok. Stir to dissolve the sugar and heat over medium heat.
Add the chicken and flip to coat once the sauce begins to simmer.
Cut the broccoli into florets and toss in with the chicken.
Cover for about 5 minutes to steam the broccoli.
Toss everything in the sauce one last time before serving. Serve with rice and fried lotus root.
This is incredibly quick to make; even when juggling three hot pots and pans and a camera, everything was finished and plated in fifteen minutes. I like the addition of orange to the sauce, because our favorite Japanese restaurant adds a whole orange on the side of their teriyaki and the best bites are the ones the orange has oozed into. It’s tangy and delicious.