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For more heat, add 1 tablespoon of Spicy Korean balsamic to the marinade. Adapted from delish.com
In a medium bowl, whisk together hoisin, soy sauce, sesame oil, ginger and garlic until thoroughly combined.
In a large bowl, add chicken, bok choy and scallions. Drizzle olive oil over and season with salt and pepper.
Preheat the grill to medium-high. Soak wooden skewers in a shallow pan filled with water for 10-20 minutes. Once soaked, thread the chicken on the skewers.
Transfer skewers to the prepared grill and cook for 4 minutes, flipping occasionally. After the first 4 minutes, begin brushing the skewers with the hoisin mixture after each flip. Cook for an additional 4-5 minutes or until internal temp reaches 165 degrees. F.
Add the bok choy and cook for 3-4 minutes cut side down. Turn for another 2 minutes and add the scallions to char the outside.
Transfer to a platter and garnish with sesame seed before serving.
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