In frying pay, lightly brown chicken in oil. Add broth, rice, sherry, soy sauce, garlic and ginger. Bring to boil; reduce heat; cover; simmer 15 minutes. Add carrots, onions and bamboo shoots. Simmer 5 minutes more or until done. Stir occasionally. Add vegetables. Blend water into cornstarch until smooth; slowly stir into stew. Cook, stir until thickened.