1 lb. boneless chicken, cut into 1 x 1 inch pieces
1 egg, beaten
1/8 tsp. baking powder
1 tsp. cornstarch

Combine above and marinate in refrigerator 1 hour. Put 1/2 coup oil in wok or deep frying pan and heat until very hot. Add meat mixture and stir until meat is medium rare. Remove meat and drain. Remove all oil except 1 tablespoon. Reheat oil. 1/2 med. white onion, diced 1 sm. can bamboo shoots, drained and diced 4 green onions, chopped 1 sm. can water chestnuts, drained and sliced 1 sm. can mushrooms, drained and chopped 1/2 tsp. msg 2 tbsp. soy sauce

Add above ingredients with meat to hot oil. Stir briskly for 1 minute. Add 2/3 cup chicken broth. Stir briskly for 1 minute. Dissolve 1 tablespoon cornstarch in 1 cup water. Add to vegetables and reheat to boiling. Stir briskly for 1 minute. Add 1/2 teaspoon sesame oil. Remove from heat. Serve over rice.