In a large bowl mix the soy sauce, oyster sauce, dry sherry, oil, cornstarch and salt. Add the chicken, mix thoroughly and refrigerate for 30 minutes.

Heat 1 tbsp of vegetable oil in a large pan or wok over high heat. Stir fry the red bell pepper strips for about 3 minutes. Now add the zucchini slices and cook for about 2 minutes. Finally add the grated carrot and cook for 1-2 more minutes. Remove from the pan and set aside.

Heat the remaining tbsp of vegetable oil and add the chicken. Stir fry it until it's no longer pink, stirring frequently so the sauce doesn't stick to the pan, this can take about five minutes. Add the garlic and stir fry for another minute. Now add the cooked vegetables that were previously set aside and cook for another minute. Serve immediate with rice or noodles.