1Heat 2 tbsp canola oil in lg skillet or wok. Season chicken w/ 1/4 tsp each salt & pepper. Add chicken to skillet and stir-fry 3 mins. Using a slotted spoon, remove chicken to a bowl.
2Add remai9ning tbsp oil to skillet. Stir in bok-choy, red bell pepper, and celery. Stir-fry for 4 mins, seasoning w/ remaining salt and pepper.
3In a bowl, mix chicken broth, soy sauce, cornstarch, sugar, and hot sauce. Stir into skillet. Cook 1 min. Stir in sesame oil and sesame seeds. Place chicken back in skillet and stir-fry 1 min. Serve w/ cooked rice.