1tablespoonhigh-heat oil(grapeseed or avocado work well)
½teaspoonChinese five-spice powder
¼teaspoonsalt
16oz.baby bok choy, halved
1can(11 oz.) mandarin oranges in light syrup, syrup removed and reserved
2tablespoonsreduced-sodium soy sauce
2tablespoonsrice wine vinegar
2tablespoonsminced shallot(about 1 small shallot)
1teaspoongrated garlic(2 large cloves)
2teaspoonsgrated fresh ginger
1teaspoonSriracha
1 ½teaspoonscornstarch
Sliced green onionsto garnish
Instructions
Preheat oven to to 400ºF.
In a small bowl, whisk together syrup from oranges, soy sauce, rice wine vinegar, shallot, garlic, ginger, sriracha, and cornstarch. Set aside.
Pat chicken dry and sprinkle with five-spice powder and salt. Heat oil in large ovenproof skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown, about 5 minutes. Remove from heat. Flip the chicken over and arrange bok choy and oranges in the pan. Pour sauce over everything.
Carefully transfer the pan to the oven. Roast until an instant-read thermometer inserted in a thigh without touching bone reads 165°F, 20-22 minutes.
Serve immediately, one thigh with 2 halves of bok choy, with sauce, garnished with sliced green onions, if desired. Steamed jasmine rice or couscous are perfect sides.
Video
Notes
Make Ahead Ideas: Stir up the sauce ingredients up to a day ahead and refrigerate. That will save you time when you're making dinner. Wash and halve the baby bok choy so it's ready to use.
Storage Tips: Refrigerate leftovers for up to two days.
Reheating Suggestions: Reheat 60-90 seconds in the microwave or simmer in a skillet over medium heat until heated through.