Savory Chicken with Pine Nuts

A Chinese restaurant classic that translates beautifully to the home wok. Bite-sized chicken breast gets velveted in a cornstarch-soy-rice wine marinade, then stir-fried hot and fast with garlic, hoisin, oyster sauce, and a hit of chili bean paste. Toasted pine nuts and crisp bamboo shoots round out the textural play.

Velveting is the technique that separates good Chinese stir-fry from dry, rubbery results at home. The cornstarch coats each piece of chicken in a thin gel during cooking, sealing in moisture and giving that signature silky-tender texture. Don’t skip the marinade rest while you prep the rest of the dish.

Blanching the canned bamboo shoots in boiling water for 30 seconds is a small step worth doing. It washes away the tinny canned flavor and reveals the cleaner, slightly crunchy texture underneath.

Toast the pine nuts first in a dry, oiled wok and set them aside. They go in at the very end so they stay golden and crunchy instead of going soft in the sauce.

Serve over steamed rice. The sauce is concentrated and clings well; rice is the right vehicle.

Pro Tips

• Have all ingredients prepped before turning on the heat; stir-fry moves fast.
• Use a real high-heat-tolerant oil like peanut, canola, or grapeseed.
• Cook chicken until just turned white, not all the way through; it finishes in the sauce.
• Don’t crowd the wok or you’ll steam the chicken instead of searing it.
• Use tamari instead of soy for a gluten-free version.

Variations

• Sub diced water chestnuts for bamboo shoots for similar crunch.
• Use cashews or peanuts instead of pine nuts for different nuttiness.
• Add diced bell pepper or zucchini in the last minute for extra vegetables.