Ginger-Orange Chicken Thighs with Baby Bok Choy

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Directions

Instructions Checklist
  • 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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