Instructions: Stir the soy sauce and cornstarch together in a bowl. Stir the chicken in the marinade and stir until evenly coated. Let stand for 10 minutes.

For the Sauce: Stir the stock, hoisin sauce, rice wine, sesame oil, salt and five spice powder together in a small bowl until blended.

For the Dish: Heat a wok over high heat until hot. Add 1 1/2 tablespoons of the oil and swirl to coat the sides. Add the chicken and stir-fry until it begins to brown, about 2 minutes. Scoop the chicken out of the wok and set aside.

Add the remaining 1/2 tablespoon of oil to the wok and swirl to coat the sides. Add the celery, onion, bell pepper, zucchini and green onions; stir-fry until vegetables are tender-crisp, 1 1/2 to 2 minutes.

Return the chicken to the wok and stir-fry for 1 minute. Pour the sauce ingredients into the wok and bring to a boil. Pour in the cornstarch solution and cook, stirring, until the sauce boils and thickens, 30 seconds. Add walnuts and stir to coat. Scoop onto a serving platter and serve immediately.

This recipe yields 4 servings.

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