Mix the Vegetable Oil (1/2 cup), Brown Sugar (1/4 cup), Rice Vinegar (1/4 cup), Garlic (3 clove), Fresh Ginger (2 teaspoon), Sesame Oil (1 tablespoon), Low-Sodium Soy Sauce (1/4 cup), Orange (1), and Sriracha (1 teaspoon) by hand or in a food processor.
Remove half of the sauce and set aside for the chicken marinade. Add the remaining sauce to a sauce pan and bring to a boil. Reduce the heat to low and add some Honey (to taste), stirring to make it thicker. Once the sauce is thick, remove from the heat and store in fridge once cooled.
Butterfly the Chicken Breast (2) by cutting the middle of the breast to create a pocket. Do not cut all the way through, leave the other side intact to create a fold. Open the breast and remove any connective tissue carefully with your knife. To make Paillards, cut right down the center for two thin halves. Cut your chicken into cubed pieces, making sure all the pieces are around the same size.
Add Marinade (1/2 cup) and chicken pieces to a bag and let it marinate for a minimum of 15 minutes.
Once your chicken is ready to be cooked, heat up a large pan over medium heat. Add the chicken and cook for about 7-8 minutes.
Rinse the Bok Choy (1 stalk) and cut off the stem. Starting with the white bottom, cut the bok choy into 1-inch pieces all the way to the leafy greens.
Add the vegetable to a large pan with the Vegetable Oil (1/4 cup), Garlic (1 clove), and Fresh Ginger (1 teaspoon). Cover and cook on medium-low until the greens wilt, stirring constantly, about 6-7 minutes.
Once the bok choy has wilted and some of the white stems seem to have sauteed, add the chicken, and however much of the sauce you'd prefer. Mix together and let it reheat for about 3-4 minutes.
Serve as is or over brown rice. Garnish with Sesame Seeds (to taste). Enjoy!