Ingredients:
375g (12 oz.) chicken breast fillets, cut into very thin strips
1/2 teaspoon five-spice powder
2 teaspoons cornflour
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons brown sugar
1 teaspoon sesame oil
oil, for cooking
75g (2 1/2 oz.) walnuts
150g (5 oz.) green beans, chopped
425g (14 oz.) can straw mushrooms, rinsed
6 spring onions, sliced
230g (7 1/2 oz.) can sliced bamboo shoots, rinsed

Method:
Dry the chicken with paper towels or something similar and sprinkle with five-spice powder.

Mix the cornflour with the soy sauce in a small bowl until it becomes smooth. Add 1/2 cup (125ml/4 fl oz.) water and the oyster sauce, the brown sugar and the sesame oil.

Heat the wok until it will become very hot and add 1 tablespoon of oil and swirl it around to coat the side.

Stir-fry the walnuts for about 30 seconds or so, or until becomes lightly browned. Drain on paper towels.

Reheat the wok and add 1 tablespoon of oil and stir-fry the chicken in batches over very high heat for about 2 to 3 minutes or so, or until it is well cooked through. Then remove the chicken from the wok and set aside.

After that, add the snake beans, the straw mushrooms, the spring onions and the bamboo shoots to the wok and stir-fry them for about 2 minutes or so.

Remove from the wok and add the soy sauce mixture and heat for about 1 minute or so, or until it becomes slightly thickened.

Return all the chicken and the vegetables to the wok, and toss them well to coat with the sauce.

Season well and serve at once, sprinkled with the fried walnuts.

Chicken with Walnuts and Straw Mushrooms Recipe