Serves 4.

2 Tablespoons peanut oil
4 chicken breasts, skinned, boned and cubed
6 stalks asparagus, cut in 1/2 inch slices
1/4 cup water
3 green onions, cut in 1 inch slices
3 stalks celery, chopped
1 cup sliced mushrooms
1/2 cup chicken broth
1 Tablespoon cornstarch dissolved in 2 tablespoons cold water
1/2 cup sliced almonds
salt, soy sauce and Szechuan hot oil to taste

Heat a little peanut oil in a wok to (350 F. if electric) and stir fry chicken until cooked about 8 minutes. Remove chicken. Add a little more oil and saute asparagus. Add water and cover, steaming asparagus for 5 minutes. Push asparagus to one side and stir fry onion and celery. Add chicken and mushrooms and cook 2 minutes. Combine chicken broth and corstarch, then slowly add to chicken and vegetables. If not thick enough, prepare a little more cornstarch and water and add. Stir in almonds and season with salt, soy sauce and a little Szechuan hot oil. Serve over rice.

Favourite Chicken Dish In Vancouver Chinatown.

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