5 boneless, skinless chicken breasts, cut into small cubes
2 chili peppers, de-seeded and chopped, optional
1 bunch bok choy (Chinese cabbage), cleaned of dirt
1 cup cashews, toasted
4 tablespoons cornstarch or all-purpose flour
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Sauce:

1/2 cup low-sodium soy sauce
3 cloves garlic, minced
4 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons chili sauce
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated ginger