Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken breasts -- skinned
                        boneless optional
   1      cup           Peanut oil
     1/4  teaspoon      Cornstarch
   3      tablespoons   Chicken stock
     1/4  cup           Garlic -- chopped
     1/3  cup           Sliced water chestnuts
     1/3  cup           Sliced bamboo shoots -- or cooked carrots
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
   3      tablespoons   Soy sauce
     1/2  cup           -water
   1      teaspoon      Sesame oil
                        -----MARINADE-----
   1      teaspoon      Dry sherry
     1/4  teaspoon      Salt
   1      tablespoon    Sesame oil
   1                    Egg white

Preparation:

Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings.