18 ounces        Boneless Chicken Breast halves, cut into 1/2″ pieces.
3  tablespoons   Soy Sauce
1  tablespoon    Dry Sherry
1 Medium Onion — cut into wedges
Medium green/sweet and red peppers
1 1/2  cups          Sliced fresh Mushrooms
1      tablespoon    Cooking Oil
1      teaspoon      Grated Ginger root
8      ounces        Can Bamboo Shoots, drained
1/4  cup           Chicken Broth
1      teaspoon      Cornstarch

Put the cut up chicken in a bowl.  Stir in the soy sauce and sherry. Let stand for about 30 minutes. Coat a cold wok or large skillet with non-stick spray; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; pou into the wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot.