in a bowl, combine together broth, 1 tbsp of sesame oil, ginger, garlic and red chli flakes.
Season chicken with salt and pepper. In a large skillet heat 1 tbsp of sesame oil over medium heat. Add chicken and cook until golden brown about 4-6 minutes on each side.
Stir in broth mixture. Reduce heat to low; cover and simmer for 8-10 minutes or until chicken is cooked through.
In a small bowl, stir together water, cornstarch and soy sauce add to the skillet.
Add the veggies (carrots and bok choy) Bring to a boil, reduce heat and simmer until sauce has thickened. Keep stirring until bok choy is tender-crisp about few more minutes. You can remove the skin of the chicken before eating. Garnish with cilantro and enjoy!