Instructions: "Once the chopping is out of the way, this stir-fry is lightening-quick to fix - so have all the ingredients ready before you start to cook."

In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch.

Set aside.

Heat a nonstick large skillet or wok over high heat for 1 minute. Add oil, mushrooms and walnuts; cook, tossing constantly with spatula, 1 minute.

Add bell pepper, scallions and chicken; cook, stirring constantly, for 2 minutes. Add broth mixture; cook until thickened, about 10 seconds.

Serve with rice.

* 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.

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