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Ginger Orange Chicken Thighs with Baby Bok Choy
Ingredients
- 2 pounds bone-in chicken thighs
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon salt
- 2 teaspoons peanut oil
- 1 ½ pounds baby bok choy, halved
- 1 (11 ounce) can mandarin oranges in light syrup, drained
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons Shaoxing rice wine or dry sherry, divided
- 2 tablespoons minced shallot
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons cornstarch
Instructions
Ginger-Orange Chicken Thighs with Baby Bok Choy serves 4 original recipe by EatingWell.
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- chinese
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