Chili-Garlic Stir Fry

Ingredients

• 2 teaspoonssesame oildivided
• 12 ounceschicken breastboneless skinless cubed
• 4 large stalksbok choydivided chopped (stalk and leaf )
• 8 ouncessnow peas
• 3 mediumcarrotspeeled chopped
• 1 bell pepperyellow sliced
• 1 and orange pepperssliced
• 3 mediumspring onionchopped
• 6 servingssauce
• 0.8 cupchicken brothlow sodium
• 2 tablespoonscooking sherry
• 2 teaspoonscornstarch
• 2 tablespoonssriracha
• 6 clovesgarlicminced
• 1 teaspoonsesame oil
• 1 servingfrangelico
• 6 servingsfrangelico

Equipment

• bowl
• frying pan
• wok

Directions

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.