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.
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