In a small bowl, whisk together Lee Kum Kee Hoisin Sauce , minced garlic, Lee Kum Kee Reduced Salt Soy Sauce , and ketchup. Add in the chicken thighs and mix well until evenly marinated. Then season with salt and pepper.
In a large non-stick skillet, add in the vegetable oil and wait until hot. Place thighs in skillet cooking for 5-7 minutes on each side until it is a caramelized brown colour and internal temperature of 75°C.
Once chicken is almost completely cooked, add in bak choy to finish cooking with the chicken (additional 4-5 minutes).
Transfer to a serving platter and garnish with sesame seeds and chopped green onions.
