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 60% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 2.6g 10% DV; sugars 12g; fat 11.1g 17% DV; saturated fat 2.8g 14% DV; cholesterol 141.5mg 47% DV; vitamin a iu 8622.2IU 172% DV; vitamin c 85.7mg 143% DV; folate 10.4mcg 3% DV; calcium 183.3mg 18% DV; iron 3.4mg 19% DV; magnesium 33.3mg 12% DV; potassium 368.7mg 10% DV; sodium 723.4mg 29% DV; added sugar 3g.