Two simple flavours, 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.
4 skinless, chicken breast fillets
1 large orange
30ml/2 tbsp dark soy sauce
400g/14oz medium asparagus spears
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 mix the soy sauce. Pour this over the chicken. Cut the remaining orange into wedges and place these on the chicken. Cover and leave to marinate for several hours.
2. Preheat the oven to 180oC350oF/Gas4. turn the chicken over and bake, uncovered, for 20 minutes. Turn the chicken over again and bake for a further 15 minutes, or until cooked through.
3. Meanwhile, cut off any tough ends from the asparagus and place in a frying pan. 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.