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.

Breana Killeen
Source: EatingWell Magazine, March 2020


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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; protein 30g; carbohydrates 18g; dietary fiber 2.6g; sugars 12g; fat 11.1g; saturated fat 2.8g; cholesterol 141.5mg; vitamin a iu 8622.2IU; vitamin c 85.7mg; folate 10.4mcg; calcium 183.3mg; iron 3.4mg; magnesium 33.3mg; potassium 368.7mg; sodium 723.4mg; added sugar 3g.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I had high hopes for this recipe as I love orange chicken. It fell short and lacked depth. I kept waiting for the flavor to pop, but it didn't. My husband and I both agreed it was an ok recipe, but not a keeper. Read More
Rating: 5 stars
Easy and delicious. Chopped ginger, garlic, and shallots in the mini processor, which saved time and worked out well, and otherwise followed the recipe instructions. Served with brown rice as in the picture. I like veggies, so next time will use more bok choy. Read More
Rating: 4 stars
Excellent flavor combination - BUT: - the mandarin orange sauce has a strong ginger tang (too strong by itself) - so serve with a long grain white rice - spread sauce over the bok choy AND rice - love crispy skin on chicken, so NO sauce on the chicken This recipe might work with pork Read More
Rating: 5 stars
This was so yummy and easy to make. My large cast-iron did not have enough room for the choy as well. So I cooked them up above with Sweet valencia orange infused olive oil. When the choy was a few minutes left to go, I added a full shallot, garlic and ginger. I added the oranges in the last minute. Served it over rice. We both enjoyed it. Read More