Chop the Bok Choy. Remove the end. Medium to large sized chunks. Keep leaves and stems separate as these will cook at different speeds. Chop the garlic cloves and grate the ginger in preperation.

Measure out 50g of runny honey and combine with 30ml of light soy sauce.

Finally, prepare the chicken thighs by chopping in to large chunks before starting to fry using sesame oil (around 2 tbsp worth).

When the chicken is browned, add the garlic and ginger and fry for 2 minutes before adding in the honey & soy which you've already prepared. Also, add the rice wine vinegar.

In a separate frying pan, start frying the thicker part of the bok choi and after 5 minutes add the more leafy ends to finish off.

Finish up by sprinking on some sesame seeds and serve!