Cook rice and water together in a rice cooker or pot on the stove until all liquid has absorbed.
Meanwhile, heat sunflower oil in a medium-sized skillet over high heat. Add chicken, season with salt & pepper and saute for 2 minutes until chicken has a nice sear on each side.
Reduce heat to medium-high, then add ginger, shallots, the white parts of the green onion and garlic. Saute for 5 minutes until softened, then sprinkle cornstarch overtop, mixing to combine.
Add oyster sauce, soy sauce and chicken broth. Reduce heat again to medium, then cook for another 5 minutes until sauce has thickened and chicken is cooked through.
Meanwhile, heat sesame oil in a large skillet over med-high heat then add bok choy. Season with salt and pepper to taste and saute for 3-4 minutes until softened and cooked through, adding soy sauce in the last minute of cook time.
Serve ginger chicken with rice and bok choy, then garnish with green parts of the green onion and sesame seeds. Serve and enjoy!