Heat oil in a pan. Slice the chicken breast into thin slices and put it in a large bag. Add the corn starch, close the bag and shake it so that the whole chicken becomes starchy.
Fry, spreading in a pan in one layer. Cook quickly, over high heat, for 2-3 minutes, frying on both sides. Put out of the pan.
Add garlic, ginger, mushrooms, zucchini, bamboo shoots and broccoli to the pan. Cook for 2-3 minutes or until vegetables is soft.
In a bowl, mix all the ingredients for the sauce.
Return the chicken to the pan, add the sauce and mix. Cook over high heat until the sauce thickens.
Serve hot, serve with rice or noodles.