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. |
