Mix marinade ingredients in small mixing bowl. Cut chicken into bite-sized pieces. Put chicken in marinade and stir to coat. Let marinate for at least 15 minutes.
Mix sauce ingredients. Set aside.
Cut zucchini into 1/2 inch chunks. Cut bell pepper into 1 inch squares. Cut green onions into 1/2 inch lengths. Mince garlic and ginger.
Heat wok over high heat. When wok is hot, add oil. When oil is hot, add garlic and ginger. Stir once. Add marinated chicken. Stir-fry until chicken is opaque. Remove from wok and set aside.
Add zucchini, bell pepper, and green onions to wok. Stir-fry until crisp-tender. Add water chestnuts and bamboo shoots. Cook for 30 seconds. Add chicken back into wok. Cook a moment until chicken is warm, then add sauce. Stir-fry until sauce bubbles and thickens. Remove from heat and serve over rice.
Makes 4 servings.
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