1) I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat.

2) Add chicken and saute until cooked through. Set aside and cover.

3) In the same pan, heat 1 teaspoon sesame oil over medium-high heat.

4) Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.

5) Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.

6) Heat final teaspoon sesame oil over medium high heat and add garlic.

7) Saute until fragrant, 30 seconds to 1 minute.

8) Add sauce and bring to a boil. Stir until it thickens then add chicken, veggies, bok choy leaves and green onion. Stir until all are coated and heated through.