"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.

Each serving (1/2 cup rice) provides: * 1 Fa, 1-1/2 V, 1 P, 1 B, 6 C.

Per serving: * 274 cal, 12 g pro, 36 g car, * 9 g fat: 4 g poly, 3 g mono, 1 g sat * 689 mg sod, 19 mg chol.

(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias