Chicken Stir-fried With Bosc Pears

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch by 1-inch strips
• 3 tablespoons peanut oil
• 1 tablespoon sliced fresh ginger, in tissue-thin half moons
• 5 ounces asparagus, tough ends cut off and cut into 1/4-inch pieces on a diagonal (3/4 cup)
• 1 stalk celery, cut in 1/4-inch pieces on a diagonal (1/2 cup)
• 1/2 cup red pepper, cut into 1-inch x 1/4-inch pieces
• 1 bosc pear, peeled and quartered and cut into 1/4-inch pieces on a diagonal (3/4 cup)
• 2 large shallots, thinly sliced
• 1 teaspoon minced garlic
• 2 teaspoons rice wine or 2 teaspoons gin
• 1/2 cup macadamia nuts
• 2 teaspoons beaten egg whites
• 1 teaspoon rice wine or 1 teaspoon gin
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 tablespoons oyster sauce
• 2 teaspoons rice wine or 2 teaspoons gin
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 pinch pepper
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 teaspoon sesame oil

Recipe

• 1 combine the marinade ingredients in a large bowl.
• 2 add the chicken and allow to rest for at least 20 minutes.
• 3 in another bowl, combine the sauce ingredients and reserve.
• 4 heat a wok over high heat for at least 45 seconds.
• 5 add 1 1/2 tablespoons of the peanut oil and coat the wok using a spatula. when a wisp of smoke appears, add the ginger slices, stir and cook for 15 seconds.
• 6 add the asparagus and cook, stirring, for one minute.
• 7 add the celery and bell pepper and cook, stirring for another minute.
• 8 add the pear and cook, stirring, for 30 seconds.
• 9 remove the contents of the wok and reserve on a platter.
• 10 add the remaining 1 1/2 tablespoons of oil and coat the wok with it using a spatula.
• 11 when a wisp of smoke appears, add the shallots, stir, and cook for 20 seconds.
• 12 add the garlic and stir briefly.
• 13 add the chicken and marinade, spread in a thin layer, and cook for 45 seconds.
• 14 turn over and cook for one minute.
• 15 splash the wine over, and stir to mix.
• 16 add the reserved vegetable-fruit mixture and cook, stirring for two minutes.
• 17 make a well in the center of the mixture, stir the sauce mixture, pour in and stir to mix until the sauce thickens, about 1 1/2 minutes.
• 18 turn off the heat, add the macadamia nuts, mix well, transfer to a heated platter, and serve.