Sauce:

6 tbsp. soy sauce + 3 tbsp. water
(or 9 tbsp. of low-sodium soy sauce)
2-3 tbsp. cornstarch
chopped fresh ginger or powdered dry ginger (to taste)–I use 2-3
tbsp.
3 tbsp. sherry (optional)

Mix the ingredients for the sauce in a bowl.

Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the
peppers under medium-high heat and remove them to a plate. Add the
cubed chicken and cook until pink color disappears (2-5 min). Remove
the
chicken from the wok. Add 1 tbsp. of oil to the wok, and add the
carrots. Stir-fry until carrots begin to soften. (If you prefer
soft
vagetables, you can add several tablespoons of water to the carrots
and
steam them for 5 min. or so). Add the bamboo shoots and stir-fry 1-2
minutes.

Add the peppers, chicken, and the sauce to the wok. Stir under
medium
heat until the sauce thickens. Serve with rice.