Make a marinade with a tsp grated fresh ginger, a Tbs sweet chilli sauce, 2 cloves of garlic, crushed, the zest of a lemon and a lime,
a Tbs chopped coriander leaves, a pinch of salt and pepper and 2 Tbs olive oil. Slice chicken breasts into strips and mix well with
the marinade, cover and leave for an hour. When ready to cook, heat olive oil in a frying pan until hot and fry onions cut top to bottom
into thin crescents, until starting to turn translucent, then add the chicken and continue to cook until starting to caramelize on the
underneath, then turn over and continue to brown on the other side. Stir in any marinade left and a splash of water to moisten,
then add separated bok choy leaves, stirring to wilt and cover with the pan juices. Serve with rice garnished with chopped spring onions.