In small bowl, combine 1 tablespoon oil, soy sauce, chile puree, sherry, water, cornstarch, salt and pepper. Place chicken slices in food storage bag; pour marinade over chicken and marinate 15 minutes. In another small bowl, combine hoisin sauce, oyster sauce and sherry; set aside. In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and marinade; stir-fry 3-5 minutes or until chicken is no longer pink in the center. Remove chicken from skillet; cool slightly. Chop chicken slices into small pieces; set aside. Add remaining oil to skillet. Add onion, green onion, garlic, ginger and chile; stir-fry 1 minute. Add mushrooms and bamboo shoots; continue stir-frying 2 minutes. Return chicken to skillet. Add reserved hoisin sauce mixture; coninute stir-frying until chicken is heated through. Transfer to heated serving bowl.