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Ingredients:
500gms (1 lb) Boneless chicken breasts; diced into 1″ cubes,
2-3 tbsp vegetable oil,
2 red bell pepper; diced,
1 carrot; sliced
1 can bamboo shoots; drained,
4 Water Chestnuts; drained and sliced,

Sauce-
3 tbsp Soy Sauce
1 tsp ginger; crushed,
1 tsp garlic; minced,
1/2 tsp crushed red pepper,
Salt to taste,
1/2 tsp Sugar,
1 tsp white Vinegar,
1 tbsp Cornstarch dissolved in 2 tbsp Water.

Method:
Mix together all the ingredients of the sauce and keep them aside. Heat oil in a wok and add the pepper to it. Fry on medium heat till they turn light brown, then drain in a plate. Now add chicken cubes to this oil and cook till chicken changes its color and is soft and tender. Then drain chicken and keep it aside. Add carrots and bamboo shoots to the oil, add more oil if required, fry for 2-3 minutes. Now add the fried peppers and chicken to it, pour the sauce over them, stir well and cook on mediu low flame till the sauce thickens. Serve hot with steamed rice or noodles.

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