Set a large deep skillet with a lid on the stove over medium heat. If you have not rinsed the rice yet, rinse it in a fine-mesh strainer under cold water until the water looks less cloudy, then let it drain.

Put the chicken pieces in a medium bowl. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, and toss to coat.

Add the oil to the skillet and heat it for about 30 seconds, until it looks loose and shiny across the bottom of the pan.

Add the chicken to the skillet in a single layer. Cook for 4 minutes without moving it much, so the first side can brown.

Turn the chicken pieces and cook for 2 minutes more, until the second side has some color but the chicken is not fully cooked through. Transfer the chicken and any juices to a plate.

Add the chopped onion and the scallion whites to the same skillet. Cook over medium heat for 3 to 4 minutes, stirring often, until the onion softens and looks lightly golden around the edges.

Add the ginger and garlic to the skillet. Stir for 30 seconds, just until fragrant.

Add the drained rice to the skillet. Stir it for 1 minute so the grains are coated in the onion mixture and look a little glossy.

Pour the chicken broth and soy sauce into the skillet. Stir once, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits, and bring the liquid to a gentle simmer.

Return the chicken and any juices from the plate to the skillet. Spread the chicken into an even layer over the rice.

Cover the skillet with the lid and lower the heat to low. Cook for 18 minutes without lifting the lid, so the rice can absorb the liquid evenly.

Remove the lid and check the rice near the center of the skillet. If it still looks a little firm and the pan looks dry, sprinkle 2 tablespoons of water over the rice. Arrange the bok choy on top, cover the skillet again, and cook for 5 minutes more, until the bok choy is bright green and crisp-tender and the chicken…