Combine marinade ingredients in a large, resealable plastic bag.

Add chicken pieces to the bag, seal, and turn to coat evenly.

Refrigerate the chicken for 30 minutes to marinate.

In a bowl, whisk together the sauce ingredients until smooth.

Set the sauce aside.

Drain the chicken, discarding the marinade.

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.

Stir-fry the chicken until cooked through and no longer pink.

Remove the chicken from the skillet and keep warm.

Add the remaining 2 teaspoons of peanut oil to the skillet.

Stir-fry the green pepper and green onion for 2 minutes.

Add the bamboo shoots and minced ginger to the skillet.

Cook for 3 to 4 minutes, or until the vegetables are crisp-tender.

Stir the sauce mixture again and add it to the pan.

Bring the sauce to a boil, then cook and stir for 2 minutes, or until it thickens.

Return the cooked chicken to the pan and heat through.

Garnish with toasted slivered almonds before serving.