A simple bowl of boiled rice is the ideal accompaniment to this subtle Japanese chicken dish.
450 g (1 lb) boneless chicken breasts, skinned
orange segments and mustard and cress, to garnish
for the marinade
5 ml (1 tsp) sugar
15 ml (1 tbsp) sake
15 ml (1 tbsp) dry sherry
30 ml (2 tbsp) dark soy sauce
grated rind of 1 orange
1. Slice the chicken into long, thin strips using a cleaver or sharp knife.
2. Mix together the sugar, sake, dry sherry, soy sauce and grated orange rind in a bowl.
3. Place the chicken in a separate bowl, pour over the marinade and set aside to marinate for 15 minutes.
4. Add the chicken and the marinade to a preheated wok and stir-fry for 4 - 5 minutes. Serve garnished with orange segments and mustard and cress.