Chicken Stir-Fried With Bosc Pears

Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

  • 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


  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 white 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 white 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.
Most Helpful

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.

Rinshinomori August 11, 2009