Gather the ingredients.
Combine the soy sauce and sesame oil in a large bowl.
Add the chicken and toss to coat. Sprinkle 1 tablespoon of corn starch evenly across the meat and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes.
While the chicken marinates, dissolve 1 1/2 tablespoons of corn starch in the water, then mix it with the water, dark soy sauce, oyster sauce, sugar, and sesame oil.
Heat a wok or deep heavy skillet on high and add 1 tablespoon of the canola oil. When the oil shimmers, add the garlic, ginger, and green onions and stir-fry for about 1 minute or until fragrant and just starting to brown. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.
Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade.
Remove the chicken from the wok.
Add the remaining 1 tablespoon of oil and return the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.
Return the chicken to the wok.
Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.
Stir-fry for an additional 1to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!