Sake Steamed Chicken with Lemon Sauce

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It’s been a long time coming, but better late than never, right? When we first launched the site, we expected that layout to be a temporary thing, 6 months max while I figured everything out…. This was the longest “6 months” ever, but I do hope it’s worth it! We really tried to make navigation more fun and intuitive, so hopefully you can quickly find what you’re looking for. There are still a few bugs to work out, so give us a few days for the final touches, but I was too excited not to share it with you! Let me know what you think of it!

And now on to the recipe, after over a month, it’s about time, I know!

Light and refreshing, this sake steamed chicken comes together quickly for a light and healthy dish full of flavor. Moist chicken drizzled with a tangy lemon sauce, this dish will have you rethinking what steaming can be!

Steaming food can be done in a variety of ways. Typically when I think of steaming, a bamboo steamer comes to mind, but it doesn’t always have to be so involved! Steaming food can be done in simpler ways for the same effect. Steaming is used to lock in moisture, which for this dish is easily done in a pan! All you need is a tight fitting lid and you’re good to go.

I often steam fish in this manner, usually white fish, but chicken is great to steam as well. Especially chicken breast, which can very easily become dry, steaming it can really help keep it juicy! I love using thigh meat instead because it has more flavor, but if you want to use breast meat instead, feel free!

Recipe – Sake Steamed Chicken with Lemon Sauce:

– Place a small pan on a burner over medium heat. Add sesame and toast until fragrant. Remove from heat and grind to release the flavor.

– Slice onions thinly, then combine lemon, soy sauce, onions and sesame in a small bowl. Set aside.

– Sprinkle chicken with salt and pepper. Place sake in a small pot or skillet with tight fitting lid on a burner over medium high heat. Once hot, add chicken and cook for 5 minutes on one side. Flip and cook for 5 more minutes or until heated through.

– Once cooked, remove from heat and let sit another minute or two to rest.

– Transfer to a cutting board, slice into thin pieces, then drizzle with sauce to serve.