8 boneless, skinless chicken thighs, cut in bite-sized pieces
1 tbsp vegetable oil
4 baby bok choy, quartered
5 green onions, chopped
1 cup roasted cashews
To make the sauce: in a small bowl, whisk the water with 1 tbsp of the cornstarch until no lumps remain. Whisk in the soy and hoisin sauces, then the garlic. Set aside.
In a medium bowl, toss the chicken pieces with the remaining 2 tablespoons of cornstarch.
Heat the oil in a large wok or frying pan over medium-high heat. Add half of the chicken and cook in a single layer until golden on both sides and no longer pink inside. Transfer to a clean bowl, and repeat with remaining chicken, placing second batch in the bowl when cooked through.
Add the bok choy and the white part of the green onions to the same skillet; and cook until the stem of the bok choy is slightly tender - about 3 minutes. Return cooked chicken to skillet along with the sauce, the green parts of the green onion, and the cashews. Cook until sauce thickens a bit, and everything is heated through - about 2 minutes. Serve with rice and veggies.