Asian-Style Braised Chicken Thighs With Carrots And Bok Choy

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Washington Post


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1 tablespoon olive oil

3 1/2 to 4 pounds skinless, bone-in chicken thighs (8 large thighs or 16 small thighs), trimmed of any excess fat

2-inch piece peeled ginger root, cut into quarter-size coins

Two 3- to 4-inch-long strips orange peel

1 pound carrots, peeled and cut crosswise into 1-inch pieces

8 scallions, white and light-green parts, cut crosswise into 2-inch lengths

1/2 cup plus 3 tablespoons orange juice, preferably freshly squeezed

1 cup low-sodium chicken broth

2 tablespoons low-sodium soy sauce

2 tablespoons sesame oil

1 pound baby bok choy, trimmed and separated into individual leaves if large, kept whole if small, cleaned and trimmed

2 tablespoons cornstarch

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