Chicken Stir-Fried With Bosc Pears

"Asian pears are now available anywhere...I found them at Wal-Mart! I've tried a whole lot of stir fry combinations (probably close to 200!) and this one from Eileen Yin-Fei Lo is truly phenomenal. The shallots, pears, asparagus and macadamia nuts go great together - I know it sounds odd but you've got to trust me on this one. Cook time includes marinade time."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by Rinshinomori photo by Rinshinomori
Ready In:
40mins
Ingredients:
24
Serves:
3
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ingredients

  • 12 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)
  • 12 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 white rice wine or 2 teaspoons gin
  • 12 cup macadamia nuts
  • Marinade

  • 2 teaspoons beaten egg whites
  • 1 teaspoon white rice wine or 1 teaspoon gin
  • 2 teaspoons cornstarch
  • 14 teaspoon salt
  • 12 teaspoon sugar
  • Sauce

  • 1 12 tablespoons oyster sauce
  • 2 teaspoons white rice wine or 2 teaspoons gin
  • 14 teaspoon salt
  • 1 teaspoon sugar
  • 1 pinch white pepper
  • 1 tablespoon cornstarch
  • 14 cup chicken broth
  • 1 teaspoon sesame oil
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directions

  • Combine the marinade ingredients in a large bowl.
  • Add the chicken and allow to rest for at least 20 minutes.
  • In another bowl, combine the sauce ingredients and reserve.
  • Heat a wok over high heat for at least 45 seconds.
  • Add 1 1/2 tablespoons of the peanut oil and coat the wok using a spatula. When a wisp of white smoke appears, add the ginger slices, stir and cook for 15 seconds.
  • Add the asparagus and cook, stirring, for one minute.
  • Add the celery and bell pepper and cook, stirring for another minute.
  • Add the pear and cook, stirring, for 30 seconds.
  • Remove the contents of the wok and reserve on a platter.
  • Add the remaining 1 1/2 tablespoons of oil and coat the wok with it using a spatula.
  • When a wisp of white smoke appears, add the shallots, stir, and cook for 20 seconds.
  • Add the garlic and stir briefly.
  • Add the chicken and marinade, spread in a thin layer, and cook for 45 seconds.
  • Turn over and cook for one minute.
  • Splash the wine over, and stir to mix.
  • Add the reserved vegetable-fruit mixture and cook, stirring for two minutes.
  • 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.
  • Turn off the heat, add the macadamia nuts, mix well, transfer to a heated platter, and serve.

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Reviews

  1. Wow Jen, this is total yum! I had to make two substitutions. Used regular Bartlett pear instead of bosc and peanuts instead of macademia nuts. I decided to double the amount of sauce and glad I did because we tend to like Chinese foods with quite a bit of sauce to eat with steamed white rice. The taste is oustanding and really liked the sweetness coming through from pear slices. The pear I chose was not the overly ripe one but it was also not rock hard either. I intend to make this often for easy weeknight Chinese cooking. Thank you Jen for posting another winner. Made for Asian forum's unrated Asian recipes.
     
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Tweaks

  1. Wow Jen, this is total yum! I had to make two substitutions. Used regular Bartlett pear instead of bosc and peanuts instead of macademia nuts. I decided to double the amount of sauce and glad I did because we tend to like Chinese foods with quite a bit of sauce to eat with steamed white rice. The taste is oustanding and really liked the sweetness coming through from pear slices. The pear I chose was not the overly ripe one but it was also not rock hard either. I intend to make this often for easy weeknight Chinese cooking. Thank you Jen for posting another winner. Made for Asian forum's unrated Asian recipes.
     

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