Slice Boneless, Skinless Chicken Breast (1) against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add Oil (1 teaspoon), Corn Starch (1 teaspoon) and Salt (1/4 teaspoon). Gently mix by hand to coat chicken evenly with a thin layer of starch.
Combine all Chicken Stock (1/2 cup), Soy Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Shaoxing Cooking Wine (1 tablespoon), and Corn Starch (2 teaspoon) into a small bowl. Mix well and set aside.
Heat Vegetable Oil (1 tablespoon) in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer.
Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is still raw. Transfer chicken to a plate.
Add the remaining Vegetable Oil (1 tablespoon) into the skillet. Add Garlic (2 clove) and Scallion (2). Stir a few times to release fragrance.
Add Carrot (1) and White Mushroom (230 gram). Cook until it starts to get tender, 2 to 3 minutes.
Add Snow Peas (1 cup), Bamboo Shoots (5 ounce), and Water Chestnuts (5 ounce). Cook 1 minute.
Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.
Transfer everything into a serving plate immediately.
Serve hot over steamed rice or by itself. Enjoy!