Sweet and Sour Chicken

Sweet and Sour Chicken
Serves: 6

2 tablespoons vegtable oil
1 large onion, sliced into half moons
1 red bell pepper, sliced
1 green bell pepper, sliced
1 carrot, sliced thinly
2 cloves garlic, minced
1 tablespoon fresh grated peeled ginger
1 can bamboo shoots
1  box mushrooms, sliced
1 fresh pineapple, into chunks
2 chicken breasts, grilled or chunked
1 10-ounce bottle sweet and sour sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 can chicken broth
1/2 bag cooked brown rice/ or cooked spaghetti noodles

Turn wok to high and heat, add oil, then onions and peppers let cook until translucent or softened (5 minutes). Grilled Chicken can be sliced or chicken breasts can be chuncked and added to the skillet.  Add garlic and ginger followed by bamboo shoots, pineapple and mushrooms. In a seperate bowl, mix cornstarch and water then mix sauce (sweet and sour sauce, oyster sauce, soy sauce). Add sauce to the mixture and add chicken broth bring to a boil.  Stir until sauce is thick. Serv over rice/spaghetti noodles.