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To make marinade, drain liquid from orange segments into 2-quart bowl; set orange segments aside. Stir oils, vinegar, ginger, sugar, salt and pepper into orange liquid. Add chicken, stirring well; cover and refrigerate for 1 hour to marinate.
Add water chestnuts, pea pods, green onions, bell pepper and bok choy to chicken mixture. Toss to mix well. Gently stir in reserved mandarin oranges.