Place the same pan over medium-high heat. When hot, add the remaining oil.
Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.
Make the sauce and mix with chicken and veggies
In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
Remove from heat, add salt and pepper to taste. Serve over rice or noodles.