2 whole chicken breasts, cut into bite-size pieces
1/3 c. diced bamboo shoots
1/2 c. diced green onions
1/4 tsp. chopped fresh ginger root
2 tbsp. sugar
1 tbsp. roasted sesame seeds
1/2 tsp. garlic powder
1/2 c. catsup
3 tbsp. sherry wine
1 tbsp. soy sauce
1/4 tsp. hot pepper sauce
1 tbsp. cornstarch
3 tbsp. water
1/2 c. cooking oil

In a bowl, mix together bamboo shoots, green onions and ginger In another bowl, mix together sugar, sesame seeds, garlic powder, catsup, wine, soy sauce and hot pepper sauce.

In a third bowl, mix cornstarch and water. In skillet or wok, place oil and heat to medium temperature. Add chicken and cook, stirring about 5 minutes, or until chicken is white and opaque and a fork inserts with ease. Remove chicken. Remove all but 2 tablespoons of oil from skillet.

Place bamboo shoot mixture in skillet and cook about 1 minute. Add chicken and catsup mixture, cook, stirring about 2 minutes. Stir in cornstarch and cook for about 5 minutes. Serve with steamed rice.