Heat 1 tablespoon of the oil in a wok or large frypan over high heat until it begins to smoke. Stir in the mushrooms, broccoli, bamboo shoots and water chestnuts. Cook and stir until all the vegetables are hot and the broccoli is tender, about 5 minutes. Remove from the wok and set aside. Wipe out the wok.
Stir together the corn flour, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl.
Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken and cook until the chicken has lightly browned on the edges and is no longer pink in the centre, about 5 minutes.
Stir together the corn flour, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl. Pour over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Wow..this amount of food made much more than dinner for three-more like five! I altered ingredients a bit to my taste...but its a good quick meal. Tasty and has to be healthy! plus we have lunch for a few days!:-) - 18 Mar 2009