Before starting, wash and dry all produce. Add broth concentrate, 1 ¼ cups water and ⅛ tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, separate bok choy leaves and stems. (TIP: Rinse bok choy to wash away any hidden dirt!) Cut into 1-inch pieces. Add honey-garlic sauce, soy sauce, ginger-garlic puree, ½ tbsp cornstarch and ⅓ cup water (dbl both for 4 ppl) to a small bowl, then whisk to combine.

Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer to a plate.

Pat chicken dry with paper towels.On a separate cutting board, cut chicken into 1-inch pieces, then season with salt and pepper. Reheat the same pan over medium-high. When hot, add ½ tbsp oil, then chicken. (NOTE: Cook chicken in two batches for 4 ppl, using ½ tbsp oil per batch.) Cook, stirring often, until golden and cooked through, 4-5 min.**Transfer to a plate and set aside.

Add ½ tbsp oil (dbl for 4 ppl), then bok choy stems to the same pan. Cook, stirring often, until tender-crisp, 1-2 min. Add sauce, bok choy leaves and chicken. Cook, stirring often, until sauce is slightly thickened, bok choy is wilted and chicken is warmed through, 2-3 min. Season with salt and pepper, to taste.

Fluff rice with a fork, then season with salt, to taste. Divide rice between plates, then top with chicken, bok choy and any remaining sauce in the pan.Sprinkle cashews over top.