Chop chicken breasts into 2-inch square pieces.

Mix marinade ingredients (sherry, salt, sesame oil, egg white) in a medium bowl.

Add chicken to the marinade; mix well and let stand for 20 minutes.

Heat vegetable oil in a wok over medium heat for 1 minute.

Add marinated chicken pieces to the wok.

Stir-fry until chicken is almost cooked, about 3-4 minutes.

Remove chicken from the wok, draining excess oil.

Set the chicken aside.

Remove all but 4 tablespoons of oil from the wok.

Dissolve cornstarch in chicken broth to make a paste and set aside.

Heat the remaining oil in the wok over medium heat for 1 minute.

Add cooked chicken, garlic, water chestnuts, and bamboo shoots (or carrots) to the wok.

Stir-fry for about 2 minutes.

Add salt, sugar, soy sauce, and water to the wok.

Cover and cook over low heat for 10 minutes.

Add the cornstarch paste to the wok.

Stir-fry until the sauce thickens slightly, about 30 seconds.

Stir in sesame oil.

Serve hot.