In a small bowl, cover mushrooms in warm water and soak for 15 minutes until softened; drain. Discard stems; chop caps. In a bowl, mix cornstarch and wine or sherry. Add chicken; let stand for 10 minutes. Heat a wok or skillet over high heat until hot. Add oil; swirl to coat all sides. Add ginger and garlic; cook for about 15 seconds until fragrant. Add chicken mixture and stir-fry for about 2 minutes until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms and stir-fry for 1-2 minutes until bell pepper is soft. Stir in cilantro; remove from heat.