Peel the garlic cloves. Peel and slice the ginger. Slice the scallions. Chop the bok choy.
Measure out the Earth Balance and tamari for the bok choy.
Measure out the brown sugar, rice vinegar, chicken stock, water, and tamari sauce
Season the chicken, on both sides, liberally with kosher salt and pepper.
After you finish all your prep, get the rice started. Make the rice using half water and half stock. This will result in much more flavorful rice. Bring the water and stock to a boil. Add a pinch of kosher salt and the rice. Reduce heat to low and simmer for 20 minutes. White the rice is cooking, you will get started on the rest of the meal.
Cook the Chicken
Heat the sunflower oil in a heavy skillet over medium high heat until the oil is hot and shimmering. If all your chicken does not fit in the pan, add half the chicken, skin side up, and cook, without moving, until the underside is golden brown and crisp. Be patient!! Flip and cook the other side until golden brown. Transfer chicken to a plate and if cooking in two batches, use the same cooking and transfer process with the rest of the chicken. Remove the fat left in the pan.
Make the Sauce
Add a 1/2 cup water to the pan, scraping up the brown bits left by the chicken. Add the brown sugar and stir to dissolve it. Continue stirring until the sauce thickens and becomes a deep amber color.
Add the rice wine vinegar, carefully, and continue stirring. Add ginger, chicken stock and tamari and stir. Season lightly with Kosher salt and ground pepper.
Add back the chicken, skin side up. Add in the garlic cloves. Bring to a boil, reduce heat and simmer for 20-25 minutes.
Cook the Bok Choy
By now, your rice is done. Keep it warm on low until you serve it.
While the chicken is simmering, you can cook the bok choy. It won't take long so you may want to wait until you have about 10 minutes of cooking time left on the chicken simmer.
Heat sunflower oil in a skillet on medium and when hot, add the bok choy. Season with Kosher salt and ground pepper. Saute the bok choy until it begins to soften. Add the tamari and Earth balance and reduce to low. Keep on low until time to serve.
Thicken the Sauce
After the chicken has simmered for 20-25 minutes, remove it from the skillet. Bring the sauce to a boil and cook until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Once the sauce is thickened, remove the garlic cloves, add back the chicken and coat all sides in the sauce.