Chicken chop suey
Mix the soy sauce and sugar together in a small bowl, stirring until the sugar has dissolved.
Trim any fat away from the chicken, and cut into thin strips. Put the meat in a shallow dish, and spoon the soy mixture over it, turning to coat. Marinate in the refrigerator for 20 minutes.
Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until golden brown. Add the onions and garlic, and stir-fry for a further 2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the sesame oil.
Mix together the cornflour and 3 tablespoons water to form a smooth paste. Pour the stock into the wok, add the cornflour paste and bring to the boil, stirring until the sauce is thickened and clear. Serve hot.