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Category: Indo Chinese

Moo Goo Gai Pan Recipe

Ingredients

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

Instructions

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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