Hot and Spicy Chicken

6 ounces boneless chicken, cut into 1/2 inch cubes

Marinade
1/2 Tablespoons soy sauce
1 teaspoon wine
1/4 teaspoon salt
1/4 teaspoon oil
1 teaspoon cornstarch

Hot sauce
1/2 Tablespoons wine
1/4 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon chili oil
1/4 cup soup stock
1 teaspoon hoisin sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoons oil
1 slices ginger, slivered
2 cloves garlic, chopped
2 dry red chili peppers, cut in half
1/2 cup cubed bamboo shoots
1 bell pepper cut into pieces
1 teaspoon cornstarch solution

Marinate chicken for 30 minutes. Combine ingredients for hot sauce and reserve. Heat oil in wok over high heat. Add ginger, garlic and peppers; stir for 15 seconds. Add marinated chicken and stir-fry for 1 1/2 minutes. Remove chicken. Add vegetables; stir-fry for 30 seconds. Pour in sauce mixture. Mix well with continuous stirring for 1 minute. Return chicken to wok and thicken with cornstarch solution.