Three-Cup Chicken

 

Why You’ll Love This Recipe

I love making this dish because it’s quick, easy, and incredibly satisfying. The ginger, garlic, and scallions add layers of flavor, while the sweet-savory sauce clings to every piece of chicken. It’s perfect for a weeknight dinner, yet special enough to serve to guests. Plus, it pairs beautifully with steamed rice to soak up all that flavorful sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons sesame oil
• 1 piece ginger (2–3 inches), peeled and sliced into coins (about 12 pieces)
• 12 cloves garlic, peeled
• 4 scallions, trimmed and cut into 1-inch pieces
• 3 dried red peppers or 1 teaspoon red-pepper flakes
• 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
• 1 tablespoon unrefined or light brown sugar
• ½ cup rice wine
• ¼ cup light soy sauce
• 2 cups fresh Thai basil leaves or regular basil leaves

Directions

1. I heat a wok over high heat and add 2 tablespoons of sesame oil. Once the oil shimmers, I add the ginger, garlic, scallions, and dried peppers, cooking for about 2 minutes until fragrant.
2. I push the aromatics to the side of the wok, add the remaining sesame oil, and let it heat. I add the chicken and cook, stirring occasionally, until browned and crisping at the edges, about 5–7 minutes.
3. I stir in the brown sugar, then add the rice wine and soy sauce. I bring the mixture to a boil, then lower the heat to a simmer. I cook until the sauce reduces and thickens, about 15 minutes.
4. I turn off the heat, stir in the fresh basil, and toss until it wilts. I serve it hot with steamed rice.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish.

Variations

Sometimes I add sliced mushrooms or bell peppers for extra vegetables. If I want a spicier dish, I increase the red-pepper flakes or use fresh chili peppers. For a slightly sweeter flavor, I add a splash of mirin along with the rice wine.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over medium heat, adding a splash of water to loosen the sauce.

FAQs

Can I use chicken breast instead of thighs?

Yes, but I prefer thighs because they stay juicier during cooking.

What kind of rice wine should I use?

I use Shaoxing wine for authentic flavor, but dry sherry works in a pinch.

Can I make this less spicy?

Yes, I reduce or omit the dried peppers and red-pepper flakes.

Can I substitute Thai basil with regular basil?

Yes, though Thai basil has a slightly more anise-like flavor that’s traditional for this dish.

Can I make this in a regular skillet instead of a wok?

Absolutely—just make sure it’s large enough to hold all the ingredients without crowding.

Conclusion

I love how three-cup chicken transforms simple ingredients into a bold, aromatic dish in just 30 minutes. The fragrant basil, savory sauce, and tender chicken make it a go-to for nights when I want big flavor with minimal effort. It’s a dish that always tastes like it came straight from a restaurant, but I get to enjoy it right at home.

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