Tricounty News

Chinese Walnut Chicken

8 oz. boneless chicken
4 oz. asparagus
1 carrot
2 TBSP. oil
1 clove garlic, minced
1/2 cup soup stock
4 oz. mushrooms
1/4 cup oyster sauce
1 tsp. wine
corn starch solution
1/2 cup toasted walnuts
At high heat, add oil, chicken, and garlic; stir fry 1 1/2 minutes. Add asparagus (cut diagonally), carrot and stock; cover and steam 2-3 minutes. Add mushrooms, cover. Add wine and oyster sauce, mix well. Stir in small amount of corn starch solution. Add walnuts to the chicken at last minute.