Searing the chicken before roasting at high heat ensures super-crispy skin. Combine that with mandarin oranges and you've got a healthy orange-chicken dish reminiscent of the favorite fried one at the mall food court--but without the fryer. Source: EatingWell Magazine, March 2020

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Pat chicken dry and sprinkle with five-spice powder and salt. Heat oil in a large cast-iron or other ovenproof skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown, 6 to 8 minutes. Turn the chicken over and nestle bok choy into the pan.

  • Transfer to the pan to the oven. Roast until an instant-read thermometer inserted in a thigh without touching bone registers 165 degrees F, about 15 minutes.

  • Meanwhile, add 1/4 cup syrup from mandarin oranges to a small saucepan. (Drain the remaining syrup and reserve the oranges.) Add tamari, 1 tablespoon rice wine (or sherry), shallot, garlic and ginger to the pan. Bring to a simmer over medium heat and cook for 3 minutes. Whisk the remaining 1 tablespoon rice wine (or sherry) and cornstarch in a small bowl until smooth then whisk it into the sauce. Cook, stirring, until the sauce is thickened, about 1 minute. Strain the sauce into a heatproof measuring cup or bowl and stir in the reserved oranges.

  • Serve the chicken and bok choy topped with the sauce.

Nutrition Facts

299 calories; 11.1 g total fat; 2.8 g saturated fat; 142 mg cholesterol; 723 mg sodium. 369 mg potassium; 18 g carbohydrates; 2.6 g fiber; 12 g sugar; 30 g protein; 8622 IU vitamin a iu; 86 mg vitamin c; 10 mcg folate; 183 mg calcium; 3 mg iron; 33 mg magnesium; 3 g added sugar;