1
Place the chicken breasts in a saucepan, add the ginger and ½ cup scallions, and cover with chicken stock. Bring to a simmer over high heat, then reduce to low, cover partially, and cook for 10 to 15 minutes or until an instant-read thermometer registers 165°F. Transfer the chicken to a cutting board and let cool slightly before slicing or shredding.
2
Cook the rice according to the package instructions and stir in the sesame oil, sugar, fried onions, and garlic chips.
3
Meanwhile, place a steamer basket in a pot filled with 2 inches of water. Add the bok choy and bring to a simmer, covered. Steam for about 6 minutes, or until the base of the bok choy is just tender.
4
Whisk together all the sweet soy sauce sauce ingredients until well combined.
5
Divide the rice, chicken, bok choy, and cucumbers between serving bowls. Scatter the scallions and cilantro on top and drizzle with the sauce.