In a small bowl combine gochujang, hoisin sauce, and rice wine vinegar. Stir or whisk together and set aside.

Slice the onions in half through the root and then peel each half. Place the cut side down on a cutting board and slice into slivers. Remove the stems from the mushrooms and slice into slivers as well.

In a large sauté pan, add a tablespoon of vegetable oil or olive oil and cook sliced mushrooms over medium-high heat until they take on a little color.

Add onions to the pan, adding more oil if needed. Reduce the heat to medium and sauté until softened. Season with salt and pepper. While those cook, prep the broccoli (into florets) and baby bok choy (slice in half lengthwise if large). Rinse and drain.

Add broccoli and a splash of water. Cover and steam until just tender. Add garlic, ginger, then bok choy in batches, tossing and seasoning as needed.

Once you are done adding the vegetables, use the cutting board to trim any excess fat from the thighs and cut breasts into thigh sized chunks.

Season the chicken with kosher salt and ground ginger and ground onion.

In a large sauté pan, heat 1 tablespoon vegetable oil or olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan trying to keep at least an inch between each piece. Brown on the first side then flip and brown on the other side.

Once the second side has browned add the sauce over top of the chicken.

Flip and stir the chicken so that both sides are coated. Cover the pan, reduce heat to low or medium-low and cook until chicken is cooked through. Serve with sautéed vegetables, brown rice and the pan sauce.