Ginger-Orange Chicken Thighs with Baby Bok Choy

4 Ratings
  • 5 2
  • 4 1
  • 3 1
  • 2 0
  • 1 0

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

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: 3 oz. chicken, 1 1/2 cups bok choy & 1/4 cup sauce
Per Serving:
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.
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