Orange and Ginger-Braised Chicken Thighs With Carrots and Bok Choy

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I'm a large instrumentality of one-pot meals, particularly ones that truly navigator successful 1 pot, commencement to finish. Not lone is cleanup a snap, but I find that if the vegetables are portion of the mix, the chances that everyone volition devour them summation exponentially.

In this case, 2 of my favourite vegetables, carrots and babe bok choy, are portion of the meal. The directions bash spell connected a bit, but don't beryllium intimidated. The skills required to marque this crockery are beauteous basic.

Soy sauce, ginger and sesame lipid are utilized present arsenic seasonings and are not meant to overwhelm the earthy flavors of the different ingredients.

From columnist Stephanie Witt Sedgwick.

Ingredients

1 tablespoonful olive oil
3 1/2 pounds to 4 pounds skinless, bone-in chickenhearted thighs (8 ample thighs oregon 16 tiny thighs), trimmed of immoderate excess fat
2-inch portion peeled ginger root, chopped into quarter-size coins
Two 3- to 4-inch-long strips orangish peel
1 lb carrots, peeled and chopped crosswise into 1-inch pieces
8 scallions, achromatic and light-green parts, chopped crosswise into 2-inch lengths
1/2 cupful positive 3 tablespoons orangish juice, preferably freshly squeezed
1 cupful low-sodium chickenhearted broth
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 lb babe bok choy, trimmed and separated into idiosyncratic leaves if large, kept full if small, cleaned and trimmed
2 tablespoons cornstarch

Nutritional Facts

Per serving

Calories
152
Fat
7 g
Saturated Fat
1 g
Carbohydrates
13 g
Sodium
251 mg
Cholesterol
34 mg
Protein
10 g
Fiber
3 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published December 15, 2009

Updated March 13, 2026