Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
Add chicken; cook, turning once, until browned. Sprinkle with garlic, salt and pepper flakes. Add bok choy, carrots and scallions; cook until softened. Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.