Chili-Garlic Stir Fry

• 2 teaspoons sesame oil divided
• 12 ounces boneless skinless chicken breast cubed
• 4 stalks bok choy chopped, stalk and leaf divided
• 8 ounces snow peas
• 3 carrots mediums, peeled and chopped
• 1 yellow pepper sliced
• 1 orange pepper sliced
• 3 green onions mediums, white and green parts, chopped
• 3/4 cup low sodium chicken broth
• 2 tablespoons cooking sherry
• 2 teaspoons cornstarch
• 2 tablespoons Sriracha or other chili-garlic sauce
• 6 cloves garlic minced
• 1 teaspoon sesame oil

1. I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add chicken and saute until cooked through. Set aside and cover.
2. In the same pan, heat 1 teaspoon sesame oil over medium-high heat. Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.
3. Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.
4. Heat final teaspoon sesame oil over medium high heat and add garlic. Saute until fragrant, 30 seconds to 1 minute. 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.

sesame oil, chicken, stalks bok choy, snow peas, carrots, yellow pepper, orange pepper, green onions, chicken broth, cooking sherry, cornstarch, garlic, garlic, sesame oil

Taken from www.yummly.com/recipe/Chili-Garlic-Stir-Fry-1652669 (may not work)