Three-Cup Chicken
Three-Cup Chicken is a classic Taiwanese dish bursting with bold, aromatic flavors. Sesame oil, rice wine, and soy sauce create a rich, glossy sauce coating tender chicken pieces, finished with fragrant fresh basil for an irresistible meal perfect with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Dish, Asian, Taiwanese
- Method: Stir-frying, simmering
- Cuisine: Taiwanese
Ingredients
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
Instructions
Heat a wok over high heat and add 2 tablespoons sesame oil. When shimmering, add ginger, garlic, scallions, and dried peppers. Cook 2 minutes until fragrant.
Push aromatics to the side; add remaining sesame oil and heat. Add chicken and cook, stirring occasionally, until browned and edges crisp, about 5–7 minutes.
Stir in brown sugar, then add rice wine and soy sauce. Bring to boil, reduce heat to simmer, and cook until sauce thickens, about 15 minutes.
Turn off heat; stir in fresh basil until wilted. Serve hot with steamed rice.
Notes
Add sliced mushrooms or bell peppers for extra veggies.
Increase red-pepper flakes or use fresh chilies for more heat.
Add a splash of mirin for slightly sweeter sauce.
Substitute Thai basil with regular basil if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg
Find it online: https://juliameals.com/three-cup-chicken/
