Heat sesame oil in a large skillet. Sauté chicken in skillet over high heat until chicken is browned, about 5 min. Remove chicken from skillet using a slotted spoon and keep warm. Add carrots, celery, celery leaves, and chopped onion to hot pan. Sauté about 10 minutes or until vegetables are soft. Stir in chicken broth, teriyaki and chili garlic sauce. Bring to a boil. Reduce heat and simmer 10 minutes. Return chicken to pot, along with cilantro and basil. Simmer 10 minutes more. Meanwhile cut wonton wrappers into ¼ inch wide strips. Separate them and dump them into the simmering broth all at once, stirring constantly. Add sliced mushrooms. Cook just until mushrooms are cooked through about another 3-4 min. Serve with green onion “threads” as a garnish.