Chicken Stir-Fried With Bosc Pears

Recipe by FLKeysJen
READY IN: 40mins
SERVES: 3
UNITS: US

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
  • 1
    tablespoon cornstarch
  • 14
  • 1
    teaspoon sesame oil
Advertisement

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.
Advertisement