Asian-Style Braised Chicken Thighs With Carrots and Bok Choy
INGREDIENTS
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Ingredients:
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1 tablespoon olive oil
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3 1/2 to 4 pounds skinless, bone-in chicken thighs (8 large thighs or 16 small thighs), trimmed of any excess fat
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2-inch piece peeled ginger root, cut into quarter-size coins
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Two 3- to 4-inch-long strips orange peel
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1 pound carrots, peeled and cut crosswise into 1-inch pieces
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8 scallions, white and light-green parts, cut crosswise into 2-inch lengths
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1/2 cup plus 3 tablespoons orange juice, preferably freshly squeezed
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1 cup low-sodium chicken broth
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2 tablespoons low-sodium soy sauce
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2 tablespoons sesame oil
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1 pound baby bok choy, trimmed and separated into individual leaves if large, kept whole if small, cleaned and trimmed
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2 tablespoons cornstarch
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summary:
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I'm a big fan of one-pot meals, especially ones that really cook in one pot, start to finish. Not only is cleanup a snap, but I find that if the vegetables are part of the mix, the chances that everyone will eat them increase exponentially.
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In this case, two of my favorite vegetables, carrots and baby bok choy, are part of the meal. The directions do go on a bit, but don't be intimidated. The skills required to make this dish are pretty basic.
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Soy sauce, ginger and sesame oil are used here as seasonings and are not meant to overwhelm the natural flavors of the other ingredients.
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8 s
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