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.
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
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.
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.