Instructions: 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 tablespoon. 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. 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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