Chicken with walnuts and straw mushrooms

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), cut into thin strips
• 1 tsp five-spice powder
• 4 tsp cornstarch
• 4 tbsp soy sauce
• 250 ml water
• 4 tbsp oyster sauce
• 4 tsp sugar, brown
• 2 tsp sesame oil, dark
• 2 tbsp oil
• 80 g walnuts, coarsely chopped
• 1 bunch of spring onions, cut into rings
• 1 red bell pepper(s), cut into fine strips
• 1 can straw mushrooms, cleaned
• 1 can bamboo shoot(s), drained
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pat the chicken breast strips dry with a paper towel and sprinkle with the five-spice powder. In a bowl, combine the cornstarch and soy sauce. Stir in the water, oyster sauce, sugar, and sesame oil. Heat 1 tablespoon of oil in a wok and stir-fry the walnuts for about 30 seconds until lightly browned. Drain on a paper towel. Return the wok to the heat and add 1 tablespoon of oil. Stir-fry the meat in batches over high heat until cooked through, then remove. Add the spring onions, bell pepper, mushrooms, and bamboo shoots to the wok and stir-fry for about 3 minutes, then remove. Pour the sauce mixture into the wok and heat until slightly thickened. Return the meat and vegetables to the wok, mix well, and heat until hot. Season with salt and pepper. Sprinkle with the walnuts and serve immediately.