Orange-Ginger Chicken Thighs with Baby Bok Choy

Prep Time
Cook Time
Ready In

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 is 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 by Step Method

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.


No special items needed.

2 Reviews


Delicious chicken with a beautifully crisped skin. The bok choy was a fun addition and tasty. I'm imagining being able to try this recipe with other veggies (broccoli, cauliflower, etc...), too. Delish and a keeper. Thank you!


review by:
(22 Apr 2023)


Delightful! Did have to make a couple of changes. Subbed the mandarins for peaches and when the sauce was finished cooking, tasted it and thought it needed a wee bit something. So I added a drizzle of roasted sesame oil and that did the trick. And the baby bok choy goes perfectly with the chicken. Love the ease of making this dish. Thank you for sharing another flavourful recipe Teresa! Made for Billboard Recipe Tag.


review by:
(15 Mar 2021)

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