1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over high heat. Add chicken, garlic, ginger and red pepper flakes, and stir-fry until chicken is well browned, about 4 to 5 minutes. Remove meat from pan and keep warm.

2. Return pan to the heat. In remaining oil, stir-fry onions until they begin to soften. Add asparagus, broccoli and carrots and toss over high heat. Return chicken to the pan and mix with vegetables. Deglaze the pan with sherry, and boil for 1 minute to allow alcohol to evaporate. Add ¾ cup chicken broth, soy sauce and brown sugar. Return to a boil, cover and cook until vegetables are crisp-tender and chicken has cooked through to an internal temperature of 165ºF, stirring occasionally (about 5 minutes).

3. Stir cornstarch into remaining ¼ cup of broth, and add to the pan, stirring frequently until sauce is thickened. Add sesame oil and serve over steamed brown or jasmine rice, garnished with sesame seeds and green onions.