Ginger Orange Chicken Thighs with Baby Bok Choy

Ingredients

• 2 pounds bone-in chicken thighs
• ½ teaspoon Chinese five-spice powder
• ¼ teaspoon salt
• 2 teaspoons peanut oil
• 1 ½ pounds baby bok choy, halved
• 1 (11 ounce) can mandarin oranges in light syrup, drained
• 2 tablespoons reduced-sodium tamari
• 2 tablespoons Shaoxing rice wine or dry sherry, divided
• 2 tablespoons minced shallot
• 1 tablespoon grated garlic
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons cornstarch

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