Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 3-4 minced garlic cloves, 1 diced onion, and a thumb-sized piece of smashed fresh ginger. Sauté for 1-2 minutes.

Add 1 pound of thinly sliced chicken breast or thighs to the pot. Cook for 3-4 minutes until golden and no longer pink.

Pour in 4 cups of chicken broth, along with salt, pepper, and optional soy sauce. Bring to a gentle simmer and cook uncovered for 8-10 minutes.

Add the chopped stems of 2-3 baby bok choy to the pot and cook for 2 minutes.

Stir in the tender leaves of the bok choy and cook for an additional 2 minutes until they wilt.

Drizzle in 1 teaspoon of sesame oil before serving. Stir well to combine and ladle into bowls.