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.