SAUCE:

1 sm. onion, sliced
1 tbsp. soy sauce
2 tbsp. oyster sauce
3/4 c. chicken broth
1 tsp. brown sugar
1 tsp. freshly grated ginger root
1 tbsp. cornstarch in 2 tbsp. water

CHICKEN-VEGETABLE MIXTURE:

1 tbsp. vegetable oil
1 lg. green pepper, cut into 3/4" cubes
1/4 c. sliced bamboo shoots
1/4 lb. sm. whole mushrooms
2 whole chicken breast, split, skinned, boned & cut into pieces
1/2 cucumber, peeled & cut into chunks

To make sauce: Simmer together all ingredients 8-10 minutes, stir occasionally.

Meanwhile heat oil in fry pan (or wok); stir fry green pepper, 3 minutes. Remove, reserve stir-fry bamboo shoots and mushrooms 2-3 minutes. Reserve with green pepper. Add chicken to fry pan. Stir-fry 3-4 minutes or until done. Return vegetables to pan with chicken. Add cucumber. Immediately add oyster sauce; heat through. Serve with rice.