-
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.
