Cook rice: Cook 1 cup of white rice.

Chicken: Dice chicken thighs into 2 cm cubes. Add to a bowl with 2 tbs light soy sauce, 1 tbs water and 1.5 tbs cornflour. Mix and let sit for 5 min.

Prep veg & sauce: Slice 1 carrot into diagonal slices. Slice the bok choy into thin strips, separating the green tops from the bottom slices. In a small bowl, combine 1 tbs light soy sauce with 2 ½ tbs oyster sauce, 2 tsp sugar, ½ cup water and 1.5 tsp cornstarch, and mix well.

Cook chicken: Preheat a large pan or wok to high heat and add 2 tbs canola oil. Cook chicken for 3-4 minutes, stirring occasionally. Once just cooked, remove and set aside. Add the carrots and bok choy stems to the pan, along with 2 tsp crushed garlic. Stir-fry for 1-2 minutes. Add the chicken back in, along with bok choy leaves and cashews. Add the sauce, and cook until the sauce thickens.

Serve: Plate up cooked rice and serve with cashew chicken on top.