Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)

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2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes

Sea salt and freshly ground white pepper

2 tablespoons oyster sauce

2 tablespoons cornstarch

1 tablespoon vegetable oil

2 cloves garlic, crushed and minced

1 tablespoon peeled and grated ginger

2 tablespoons Shaohsing rice wine or dry sherry

1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired

1 teaspoon Chinese five-spice powder

1 large carrot, peeled and sliced very thinly on an angle

2 small bok choy, cut in half, core removed, white part sliced and leaves left whole

8 ounces shiitake or assorted wild mushrooms, sliced

One 8-ounce can drained water chestnuts, sliced

3/4 cup chicken stock

1 teaspoon dark soy sauce

1 to 2 tablespoons light soy sauce

2 scallions, finely chopped