Orange-Glazed Chicken and Bok Choy Stir-Fry

Ingredients:

Chicken

• 2 Navelin oranges
• 2 blood oranges
• 2 large red onions, cut through the root into 1cm wide wedges.
• 2 cups lightly salted chicken broth + more as needed
• 110 g unsalted butter, room temperature
• 1 tbsp grated ginger root (about 5 cm)
• 0.5 tsp chili sauce with garlic, such as sambal-olek
• 1 chicken weighing 1.8 kg.

Orange glaze

• 1 cup orange juice
• 1/4 cup honey
• 2 tablespoons lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• 2 tsp grated ginger root (about 2.5 cm)
• 1 teaspoon chili sauce with garlic, such as sambal oelek
• 1 teaspoon cornstarch

Bok choy

• 1 tbsp dark sesame oil
• 2 tsp grated ginger root (about 2.5 cm)
• 180g sugar snap peas, ends trimmed and pods sliced ​​diagonally
• 450 g small bok choy, cut into 1 cm wide pieces.
• 2 tbsp. l. rice vinegar

Preparation:

1. Preheat oven to 230°C.
2. Baked chicken:
   
   Finely grate the zest of 1 Navelin orange and reserve in a small bowl for the glaze. Thinly slice each orange into rounds and arrange them in the bottom of a 40cm roasting pan. Top with red onion, then pour in the chicken broth. Place a rack on top.
3. Place the butter, ginger, chili garlic sauce, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper in a small bowl and toss to combine. Using your fingers, gently lift the skin off the chicken breast and thighs. Rub half of the butter mixture under the skin, then spread the remaining half over the entire skin, making sure to coat the breast and thighs. Season the entire chicken generously with salt and pepper. Tie the legs together with kitchen string.
4. Place the chicken breast-side up on the roasting rack, then fold the wings under (this will prevent the tips from burning). Roast until the skin begins to crisp and golden brown, about 30 minutes.
5. Orange glaze:
   
   Meanwhile, combine the orange juice, honey, soy sauce, vinegar, ginger, chili garlic sauce, and orange zest in a 1/2-quart saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the glaze thickens slightly, 12-15 minutes. Gradually whisk in the cornstarch until smooth, then simmer the glaze over low heat until thickened, another 1-2 minutes.
6. After 30 minutes of baking, reduce the oven temperature to 425°F (220°C). Using a pastry brush, brush the glaze over the chicken skin and continue baking, brushing with the glaze every 15 minutes (and adding a little chicken broth to the bottom of the pan if it starts to dry out), until the skin is golden brown and the internal temperature of the meat reaches 165°F (74°C), another 45 to 60 minutes. Transfer the chicken to a cutting board to rest for 10 minutes.
7. Bok Choy Stir-Fry:
   
   Heat the sesame oil in a 25cm (9in) skillet over medium-high heat. Add the peas and cook, stirring occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar, and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasonings with salt if needed.
8. Transfer the oranges and red onion from the roasting pan to a serving platter. Slice the chicken and place it on top. Serve with bok choy and the remaining glaze.