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. ---------------------------------------------------------------------------
Nutrition
Ingredients
