Chicken and sweet pepper stir-fry

18 oz Boned chicken Breast halves
      3 tb soy sauce
      1 tb Dry Sherry
           Med Onion, cut into wedges
      2 x  Med green/sweet red peppers*
  1 1/2 c  Sliced fresh Mushrooms
      1 tb Cooking Oil
      1 ts Grated Ginger root
      8 oz Can Bamboo Shoots, drained
    1/4 c  chicken Broth
      1 ts Cornstarch
 
  * thinly sliced
  Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce
  and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with
  Pam; 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 t pepper into reserved marinade; add to
  wok. Cook and stir till slightly thickened; toss gently to coat chicken
  mixture. Serve while hot.
  ********************************************************************* Per
  serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg
  cholesterol, 613 mg sodium, 621 mg potassium.