Cut the bok choy in half to separate leaves and stems. Set aside. Combine the soy sauce, rice wine, cornflour and honey.
Heat 2 teaspoons of the oil in a wok. Add the cashews and cook, stirring, until golden. Remove with a slotted spoon, coarsely chop and set aside on a paper towel.
Toss the chicken with 1 1/2 tablespoons of oil. Increase heat to high, add half the chicken to the wok and stir fry until cooked through, about 3 minutes. Remove and set aside and repeat with remaining chicken.
Heat the remaining oil. Add the onion and stir fry 3 minutes or until it starts to soften. Add the capsicum and stir fry for 1 minute. Add bok choy stems, garlic and ginger and stir fry 1 minutes.
Add the bok choy leaves, soy sauce mixture and stir until simmering and thick. Return the chicken to the wok with the noodles and toss until heated through. Serve, sprinkled with the cashews.