• Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
• Add soy sauce mirin blend, gochujang and 2 tsp (4 tsp) sugar to a small bowl, then whisk to combine. Set aside.
• Pat chicken dry with paper towels. 
• Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)
• Season with half the garlic salt and pepper.

• Heat a large non-stick pan over medium-high heat.
• When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden and fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
• Add half the sesame oil to the same pan, then the bok choy. Cook, stirring often, until tender-crisp, 2-3 min.
• Season with salt and pepper.
• Transfer bok choy to a plate, then cover to keep warm.

• Add remaining sesame oil to the same pan, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side.**

• Reduce heat to medium, then add sauce mixture to the pan with chicken.
• Cook, stirring often, until sauce thickens slightly, 1-2 min.

• Fluff rice with a fork, then stir in half the sesame seeds.
• Divide rice between bowls.
• Top with bok choy and chicken.
• Drizzle over the sauce from the pan.
• Sprinkle over remaining sesame seeds.

If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.