Chili-Garlic Stir Fry

Ingredients

• 2 teaspoons sesame oil divided
• 12 ounces chicken breast boneless skinless cubed
• 4 large stalks bok choy divided chopped (stalk and leaf )
• 8 ounces snow peas 
• 3 medium carrots peeled chopped
• 1  bell pepper yellow sliced
• 1  and orange peppers sliced
• 3 medium spring onion chopped
• 6 servings sauce 
• 0.8 cup chicken broth low sodium
• 2 tablespoons cooking sherry 
• 2 teaspoons cornstarch 
• 2 tablespoons sriracha 
• 6 cloves garlic minced
• 1 teaspoon sesame oil 
• 1 serving frangelico 
• 6 servings frangelico 

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.