Soy-Ginger Chicken with Baked Asparagus and Peach
Asian flavours meet classic white asparagus and sun-sweet peach: the combination sounds bold, but tastes surprisingly harmonious. The chicken soaks up plenty of savoury depth in a soy-teriyaki sauce with ginger and chilli, while the asparagus stays butter-tender and fragrant inside its foil parcel. Fresh peach with mint and balsamic glaze adds a fruity counterpoint at the end that rounds everything off beautifully. A plate that makes an impression without keeping you in the kitchen for hours.
Ingredients
- 750 g white asparagus
- 1 orange, unwaxed
- 3 sprigs fresh thyme
- 50 g butter
- 1 pinch sugar
- salt
- pepper
- 300 g chicken breast fillet
- 40 ml sweet soy sauce, kecap manis; or regular soy sauce with a pinch of sugar
- 40 ml teriyaki sauce
- 1 lemon, unwaxed, quartered
- 1 piece fresh ginger, peeled and sliced
- olive oil
- 1 red chilli, deseeded and finely chopped
- 1 peach, ripe
- 1 sprig fresh mint
- 1 tbsp balsamic glaze
- 1 tbsp olive oil, for the peach
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 520 kcal | 1,040 kcal |
| Carbohydrates | 28 g | 56 g |
| Protein | 42 g | 84 g |
| Fat | 24 g | 48 g |
| Fibre | 5 g | 10 g |
| of which sugar | 18 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Peel the asparagus and trim off the woody ends. Lay the spears on a large sheet of foil and season with salt, pepper and a pinch of sugar.
- Using a vegetable peeler, remove the peel of the unwaxed orange in wide strips. Scatter the thyme sprigs, orange peel strips and small flakes of butter over the asparagus.
- Wrap the asparagus carefully in the foil so no liquid can escape. Bake the parcel in the preheated oven for about 25 to 30 minutes, until the asparagus is tender with a little bite.
- Once the asparagus is in the oven, heat a little olive oil in a pan over high heat. Sear the chicken breast fillet well on both sides until nicely browned.
- Deglaze with the sweet soy sauce and let it reduce briefly. Then add the teriyaki sauce, the peeled and sliced ginger, the quartered lemon and the deseeded, finely chopped chilli.
- Cook the chicken in the sauce over low heat for about 7 to 10 minutes, letting the sauce reduce. To finish, stir in 3 tbsp fresh orange juice and season with salt and pepper to taste.
- Halve the peach, cut into slices and arrange on the plates. Drizzle each with 1 tbsp olive oil and the balsamic glaze. Wash and chop the mint and scatter it over the peach.
- Lift the chicken from the pan, slice it and arrange on the plates. Spoon over the reduced sauce.
- Take the asparagus out of the oven, open the parcel carefully and arrange the spears on the plates. Garnish with the thyme sprigs and orange peel strips from the parcel and serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 520 kcal |
|---|---|
| Carbohydrates | 28 g |
| Protein | 42 g |
| Fat | 24 g |
| Fibre | 5 g |
| of which sugar | 18 g |
Frequently asked questions
Can I use green asparagus instead of white?
Yes. Green asparagus doesn't need peeling and has a slightly shorter cooking time of about 15 to 20 minutes in the parcel.
Where can I find sweet soy sauce?
Sweet soy sauce (kecap manis) is sold in most supermarkets in the world food or Asian aisle, or in any Asian grocery shop.
Can I marinate the chicken ahead of time?
Yes. Let the fillet sit briefly in the soy-teriyaki mix before searing to deepen the flavour even more.
What can I serve on the side?
The dish already feels complete thanks to the asparagus and peach. If you'd like something more filling, simply serve rice or flatbread alongside.
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