Name: Ginger-Orange Chicken Thighs with Baby Bok Choy
Prep time: 40 min
Total time: 40 min
Ingredients: 2 pounds bone-in chicken thighs; 0.5 teaspoon Chinese five-spice powder; 0.25 teaspoon salt; 2 teaspoons peanut oil; 1.5 pounds baby bok choy, halved; 1 (11 ounce) can mandarin oranges in light syrup, drained; 2 tablespoons reduced-sodium tamari; 2 tablespoons Shaoxing rice wine or dry sherry, divided; 2 tablespoons minced shallot; 1 tablespoon grated garlic; 1 tablespoon grated fresh ginger; 1.5 teaspoons cornstarch

Ginger-Orange Chicken Thighs with Baby Bok Choy

4.3

(4)

4 Reviews

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 Lai Killeen, M.P.H., RD

Updated on February 1, 2020

Prep Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Low Carbohydrate Low-Calorie

Jump to Nutrition Facts

Ingredients

2 pounds bone-in chicken thighs
½ teaspoon Chinese five-spice powder
¼ teaspoon salt
2 teaspoons peanut oil
1 ½ pounds baby bok choy, halved
1 (11 ounce) can mandarin oranges in light syrup, drained
2 tablespoons reduced-sodium tamari
2 tablespoons Shaoxing rice wine or dry sherry, divided
2 tablespoons minced shallot
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1 ½ teaspoons cornstarch

Directions

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 (per serving)

299	Calories
11g	Fat
18g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 299
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 3g	9%
Total Sugars 12g
Added Sugars 3g	6%
Protein 30g	60%
Total Fat 11g	14%
Saturated Fat 3g	14%
Cholesterol 142mg	47%
Vitamin A 8622IU	172%
Vitamin C 86mg	95%
Folate 10mcg	3%
Sodium 723mg	31%
Calcium 183mg	14%
Iron 3mg	19%
Magnesium 33mg	8%
Potassium 369mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.