Two simple flavors, soy sauce and orange, combine to make this mouthwatering dish. Serving the chicken on a bed of asparagus turns the dish into a special treat. Wilted spinach or shredded greens work well as an everyday alternative. Boiled egg noodles or steamed white rice make a good accompaniment.
Ingredients: (Serves 4)
4 skinless, boneless chicken breast portions
1 large orange
2 tablespoons dark soy sauce
14 ounces medium asparagus spears
Black pepper, to taste
Method:
1. Slash each chicken portion diagonally and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half, and combine it with the soy sauce. Pour this over the chicken. Cut the remaining orange into wedges and place these on the chicken. Cover and let marinate for several hours.
2. Preheat the oven to 350oF/175oC. Turn the chicken over and bake, uncovered, for 20 minutes. Turn the chicken over again and bake for 15 minutes more, or until cooked through.
3. Meanwhile, cut off any tough ends from the asparagus and place in a skillet. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken and orange wedges. Spoon over the cooking juices and season with black pepper. Serve immediately.
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