Marinate the sliced chicken with salt, cornstarch, and oil. Set aside while you prepare the rest of the ingredients.
Before you start cooking, mix together the ingredients for the sauce in a small bowl. Set aside.
Heat 2 tablespoons of oil in a wok over medium heat. Add the dried chilies, ginger, and garlic, and cook for a minute. Turn up the heat to high and immediately add the chicken. Stir-fry until the chicken is opaque.
Add the bamboo shots, mushrooms, and bell pepper. Cook for another 2 minutes. Add the prepared sauce, and give everything a stir. Bring to a boil. Add salt to taste, chili oil (if using), and the cornstarch slurry. Stir-fry for 30 seconds, allowing the sauce to thicken. Add the scallions, give everything a final toss, and serve with rice.