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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.
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