n a large pot with boiling water, cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Add garlic, onion and cook until softened. Stir in chopped chicken with onion until chicken browns and juices run clear. Add ginger, bok choy, chicken stock, dry sherry, soy sauce, and hoisin sauce to pan and thoroughly stir. Reduce heat and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt.
Serve with sliced scallions on top of dish. Serve warm.