Coat chicken thighs with hoisin sauce and roast at 200 degrees C in an oven for 40 minutes, recoating chicken every 10 minutes with sauce. When cooked rest. When needed chop each chicken thigh into thirds with a meat cleaver. (You will use about a half of your bottle of sauce.)
Finely chop the celery, carrot, cabbage and onion so cooking time is the same.
Stir fry all the chopped vegetables, along with the corn and green beans, then add the palm sugar and some of the remain sauce, to your taste.
Add the rested and cut chicken thighs along with the marinara mix. When ready serve with rice or noodles.