Chinese Carryout Noodles

1 ts Canola oil
1 ts Asian sesame oil
1 c Onion; chopped
1 Clove garlic
4 oz Chicken breast; skinless & boneless
1 tb Ginger; grated
2 lg Stalks Bok Choy
8 oz Angel hair pasta
1/4 c Chicken stock
2 tb Dry sherry
1 tb Soy sauce
1 1/2 tb Hoisin sauce
2 Scallions
1/8 ts Salt

Bring water to a boil in a covered pot. Cook the pasta according to package directions. Heat the canola and sesame oils together in a non-stick skillet or wok until very hot. Chop the onion. Stir fry in the oils. Mince the garlic. Add to the wok. Continue cooking. Wash and dry the chicken and cut into bite-size pieces. Add to the wok. Stir fry until the chicken browns. Add the grated ginger. Wash, trim and cut the bok choy into small pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce and the hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the scallions. Drain the pasta. Stir into the wok. Season with salt. Sprinkle with scallions. Serve.

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