Orange-Ginger Chicken Thighs with Baby Bok Choy

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Recipe: #36234

January 05, 2021

"This is out of a Eating Well magazine dated March says...searing the chicken before roasting at high heat ensures super-crispy skin. Combine that with mandarin oranges and you've got a dish reminiscent of the fried orange chicken at the mall food court...without the fryer..."

Original recipe yields 4 servings


  • Serving Size: 1 (508.5 g)
  • Calories 643.9
  • Total Fat - 43.7 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 233.3 mg
  • Sodium - 1139.6 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 9.1 g
  • Protein - 44.3 g
  • Calcium - 231.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 79.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 450°F.

Step 2

Pat chicken dry and sprinkle with five-spice powder and salt. Heat oil in a large cast-iron or other oven proof 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 the pan to the oven. Roast until an instant-read; thermometer inserted in a thigh without touching bone registers 165°F, about 15 minutes.

Step 3

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 heat proof measuring cup or bowl and stir in the reserved oranges.

Step 4

Serve the chicken and bok choy topped the sauce.

Tips & Variations

No special items needed.