3 chicken breast halves, skinned, boned and cut into bite-sized pieces

MARINADE:

2 tsp. corn starch
2 tsp. dry sherry
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. peanut oil

SAUCE:

2 tsp. corn starch
1/2 tsp. red pepper
1 1/2 tbsp. peanut oil
2 tbsp. soy sauce
2 1/2 tbsp. rice vinegar
1/2 c. chicken broth or stock
1 tbsp. peanut oil
2 lg. cloves garlic, crushed
1 to 2 tsp. freshly grated ginger
2 tsp. fermented black beans, rinsed and chopped
1 green pepper, chopped
1 lg. carrot, peeled and sliced
1 (8 oz.) can bamboo shoots, drained (may substitute 6 oz. fresh bamboo shoots) Rice, prepared according to pkg. directions

Mix corn starch, sherry, salt, pepper and peanut oil in medium-size bowl. Place chicken in mixture and marinate for 15 minutes at room temperature.

Prepare sauce by mixing corn starch, red pepper, peanut oil, soy sauce, rice vinegar and chicken broth. Set aside.

Heat peanut oil in wok or large skillet. Add garlic, ginger and black beans. Stir-fry briefly. Add chicken and stir-fry until white, about 3 to 5 minutes. Remove chicken and vegetable from wok. Place green pepper, carrots and bamboo shoots in wok and stir-fry very briefly. Return chicken to wok or skillet. Add sauce and cook until clear and thickened. Serve with rice.