Spicy Orange Ginger Chicken

This fresh take on a traditional dish will spice up a takeout favorite. Made with Butcher Boy Vegetable Oil, chili sauce, and ginger, and served with baby bok choy - this recipe is the perfect mix of freshness with a nice added kick.

Orange Ginger Chicken Thighs with Baby Bok Choy

INGREDIENTS

1½ lbs boneless skinless chicken thighs

12 oz baby bok choy, halved lengthwise

2 oranges, zested and sliced into rounds

½ cup orange juice

2 cloves garlic, minced

2 inch knob fresh ginger, peeled and grated

3 T BUTCHER BOY VEGETABLE OIL, divided

2 T soy sauce, divided

1 T chili garlic sauce

1 T honey

1 t red pepper flakes

2 stalks green onion, thinly sliced

DIRECTIONS

In a small bowl, whisk together orange juice, orange zest, garlic, 2 T oil, 1 T soy sauce, chili garlic sauce, honey, and red pepper flakes. Pour mixture into a large plastic bag with chicken thighs and place in the fridge. Marinate for at least an hour.

Preheat oven to 425ºF.

Line a sheet pan with parchment paper and arrange chicken thighs and bok choy in a single layer. Tuck orange slices under and around chicken and bok choy. Drizzle with the remaining tablespoon of oil and soy sauce. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165ºF.

To serve, place chicken and bok choy on a plate alone or on a bed of rice. Garnish with green onion and sesame seeds, and more soy sauce or chili garlic sauce as desired.