Marinated Turkey Breast with Asparagus and Mango

Peel ginger and finely grate. Rub turkey breast vigorously with mixture of ginger, 2 tablespoons of sake and lime zest. Rinse chile pepper and halve lengthwise. Chop lemongrass. Add turkey breast with chile and lemongrass to a freezer bag. seal and marinate in refrigerator for 6–8 hours.

Heat oil in a Dutch oven. Pat turkey breast dry and fry in hot oil on all sides. Add chile, lemon and remaining sake, then pour in chicken stock. Cover and simmer for 45–50 minutes.

In the meantime, rinse asparagus, peel bottom 1/3 of rods and cut ends. Boil asparagus for 5–8 minutes in salted water. Peel and dice mango. Heat oil in a nonstick pan and add mango cubes for about 1 minute. Season with salt and pepper.

Remove turkey breast and let rest wrapped in aluminum foil. Pass pan drippings through a sieve into a saucepan and boil for 3–5 minutes. Mix starch with a little cold water and stir into drippings with stock. Bring to a boil again. Season sauce with salt and pepper.