Step 1

In a large bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and white pepper. Add 1 tablespoon of vegetable oil, and toss again (this will help separate the chicken strips so they don’t clump up together).

Step 2

In a wok or a 12-inch pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken, spreading it in a single layer, and cook for 30 seconds per side. Remove to a plate and set aside (the chicken won’t be fully cooked and does not need to be browned).

Step 3

Add carrots, snow peas, and mushrooms to the same pan. Stir and cook for 3 minutes, or until they just start to soften.

Step 4

Add water chestnuts, bamboo shoots, and garlic, and saute for one minute.

Step 5

Return the chicken to the skillet. Pour in the chicken stock, and soy sauce, and add sugar and sesame oil. Bring the mixture to a gentle boil and cook for 1-2 minutes.

Step 6

Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry for thickening the sauce. Pour the slurry over the sauce, stir, and cook for 1 minute. The sauce should thicken enough, but if it does not, add more cornstarch slurry.

Step 7

Taste the sauce for seasoning and adjust if needed (salt). Remove from heat, garnish with toasted sesame seeds if desired, and serve over rice.