Bok Choy and Glazed Chicken Thighs

Instructions:

1. Step 1:

   In a bowl, combine soy sauce, rice vinegar, garlic, ginger, sriracha, and a pinch of pepper. Add chicken thighs and turn to coat evenly. Let chicken marinate at least 10 minutes (or up to overnight, if desired).

2. Step 2:

   Meanwhile, thinly slice scallion and set aside. Cut baby bok choy into quarters, leaving base attached to keep leaves together.

3. Step 3:

   Heat coconut oil a skillet over medium-high heat. Add marinated chicken thighs (reserve excess marinade) and cook until browned, about 5 minutes. Flip and brown other side, another 4 minutes, then reduce heat to medium-low. Add water and reserved marinade, cover, and cook 8 to 10 minutes, until chicken thighs are cooked through.

4. Step 4:

   Transfer chicken thighs to a plate. Add sesame oil, cabbage, and baby bok choy to skillet and cook, turning occasionally, until vegetables are lightly browned and tender, 4 to 5 minutes. Season with salt and pepper to taste.

5. Step 5:

   Sprinkle sesame seeds and sliced scallion over chicken and serve.