Instructions: In a large bowl, combine marinade ingredients. Add chicken and allow to marinate for at least 20 minutes. In another bowl, combine sauce ingredients and reserve.

Heat a wok over high heat for 45 seconds. Add 1 1/2 tablespoons peanut oil and coat wok with it using a spatula. When a wisp of white smoke appears, add ginger slices, stir and cook for 15 seconds. Add asparagus and cook, stirring, for 1 minute. Add celery and bell pepper and cook, stirring, for another minute.

Add pear and cook, stirring, for 30 seconds. Turn off heat, remove contents of wok and reserve. Wipe off wok and spatula with paper towels.

Heat wok over high heat for 30 seconds. Add remaining 1 1/2 tablespoons oil and coat wok with it using a spatula. When a wisp of white smoke appears, add shallots, stir, and cook for 20 seconds. Add garlic and stir briefly. Add chicken and marinade, spread in a thin layer, and cook for 45 seconds. Turn over and cook for 1 minute. Add wine and stir to mix. Add reserved vegetable-fruit mixture and cook, stirring, for 2 minutes. Make a well in center of mixture, stir sauce mixture, pour in, and stir to mix until sauce thickens, about 1 1/2 minutes. Turn off heat, add macadamia nuts, mix well, transfer to a heated platter and serve.

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