- 3/4 pound boneless, skinless chicken breasts

			MARINADE INGREDIENTS
		- 2 tablespoons soy sauce

		- 1 tablespoon rice wine or dry sherry

		- a few drops sesame oil

		- 1 tablespoon cornstarch

		- Vegetables:
			- 1 cup fresh button mushrooms
			- 1/2 cup canned bamboo shoots
			- 1/2 cup canned water chestnuts
			- 2 slices ginger
			- 1 garlic clove

			SAUCE FOR SESEME CHICKEN:
		- 1/2 cup chicken stock

		- 2 tablespoons oyster sauce

		- 1 teaspoon sugar

		- 1 tablespoon cornstarch

			OTHER:
		- 3 tablespoons oil for stir frying, or as needed

		Cut the chicken breasts into thin strips.
		Add the marinade in the order given,
			adding the cornstarch last.
		Marinate the chicken for about 15 minutes.
		While the chicken is marinating,
			prepare the vegetables.
		Wipe the mushrooms clean with a damp cloth and
			cut into thin slices.
		Rinse the canned bamboo shoots and
			water chestnuts to remove any
				"tinny" taste and drain thoroughly.
		Slice and chop the ginger,
			and peel and mince the garlic clove.
		Prepare sauce ingredients and set aside.
		Heat wok and then add 2 tablespoons oil.
		Add the chicken and stir-fry until it
			changes color and is nearly cooked through.
		Remove and set aside.
		Add 1 tablespoon oil.
		Add the garlic and ginger and
			stir-fry briefly.
		Add the mushrooms and stir-fry for several seconds,
			then add bamboo shoots, and water chestnuts.
		Stir-fry briefly.
		Give the sauce a quick restir,
			then make a well in the middle
			of the wok and add sauce.
		Cook, stirring, until the sauce is thickened.
		Return chicken to wok.
		Mix together and serve hot.

		You can also use chicken broth.
		Just bring it to a boil,
			add a bit of rice wine for flavor,
			and let it simmer for about 5 minutes.
		Another variation is to boil
			the mushrooms in the chicken broth
			before stir-frying.