1. Combine chicken, soy sauce, and 1 teaspoon sesame oil in a large heavy-duty zip-top plastic bag; seal and turn bag to coat chicken. Marinate in refrigerator 1 hour.
2. Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add chicken, and stir-fry 3 minutes or until chicken is browned. Remove chicken from wok, and drain; wipe drippings from wok with paper towels.
3. Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Add mushrooms, onion, carrot, and garlic to wok; stir-fry 4 minutes or until carrot is tender. Return chicken to wok; add snow peas and baby corn. Stir-fry 3 minutes or until chicken is done and vegetables are tender.