Name: Three-Cup Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Taiwanese
Ingredients: 3 tablespoons sesame oil; 1 (2-to-3-inch) piece of ginger, peeled and sliced into coins (approximately 12 slices); 12 cloves garlic, peeled; 4 whole 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; 1/2 cup rice wine; 1/4 cup light soy sauce; 2 cups fresh Thai basil leaves or regular basil leaves

Jump to Recipe

Introduction

Three-Cup Chicken is a classic Taiwanese dish known for its rich, aromatic sauce and tender chicken. With just a few simple ingredients, this recipe delivers a perfect balance of savory, sweet, and spicy flavors that will delight your taste buds and impress your guests.

A white round plate filled with stir-fried chicken pieces mixed with dark green basil leaves, thin yellow slices of ginger, and small dried red chilies, all coated in a shiny brown sauce. A silver spoon rests on the right side of the plate, slightly dipped into the dish. Next to it, on the right edge of the image, there is a white bowl filled with plain white rice. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins (approximately 12 slices)
12 cloves of garlic, peeled
4 whole 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
1/2 cup rice wine
1/4 cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Instructions

Step 1: Heat a wok over high heat and add 2 tablespoons of sesame oil. When the oil shimmers, add the ginger, garlic, scallions, and dried peppers. Cook until fragrant, about 2 minutes.
Step 2: Push the aromatics to the sides of the wok, add the remaining tablespoon of oil, and let it heat through. Add the chicken pieces and cook, stirring occasionally, until browned and crispy around the edges, about 5 to 7 minutes.
Step 3: Stir in the sugar, then add the rice wine and soy sauce. Bring the mixture just to a boil, then reduce the heat and simmer until the sauce thickens and reduces, about 15 minutes.
Step 4: Remove the wok from heat, stir in the fresh basil leaves, and combine well. Serve hot with white rice.

Tips & Variations

For more heat, increase the number of dried red peppers or add a pinch of fresh chili.
Use bone-in chicken thighs for extra flavor and tenderness.
If you prefer a less oily dish, reduce the sesame oil to 2 tablespoons total.
Substitute Thai basil with regular basil if unavailable, but Thai basil provides a more authentic aroma.

Storage

Store leftover Three-Cup Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep the chicken tender and the basil fresh.

How to Serve

A white bowl filled with a serving of white rice on one side and a colorful stir-fry on the other. The stir-fry has chunks of golden brown chicken mixed with bright green spinach leaves and pieces of dark mushrooms. The dish looks glossy with sauce coating the ingredients, making them shine. The bowl is set on a white marbled surface, and the whole image has natural lighting showing the texture of the food clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred for their juiciness and flavor. If using breasts, cook them carefully to avoid drying out.

What can I substitute for rice wine if I don’t have any?

You can use dry sherry or mirin as a substitute, or a mixture of water and a splash of white grape juice for a non-alcoholic option.