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Three-Cup Chicken Recipe

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★★★★★

4.5 from 104 reviews

Three-Cup Chicken is a classic Taiwanese dish known for its rich, aromatic sauce made from sesame oil, soy sauce, and rice wine. This flavorful stir-fry features tender chicken thighs cooked with ginger, garlic, scallions, dried chili, and fresh basil, creating a perfect balance of savory, sweet, and spicy notes. Ideal for a comforting meal served with steamed white rice.

Ingredients

Scale

Main 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

Instructions

  1. Heat Aromatics: Heat a wok over high heat and add 2 tablespoons of sesame oil. When the oil shimmers, add the sliced ginger, peeled garlic cloves, scallion pieces, and dried red peppers or red-pepper flakes. Cook, stirring frequently, until fragrant, about 2 minutes.
  2. Brown the Chicken: Push the aromatics to the sides of the wok, add the remaining tablespoon of sesame oil to the center, and allow it to heat through. Add the chicken pieces and cook, stirring occasionally, until browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add Seasonings and Simmer: Sprinkle the brown sugar over the chicken and stir to combine. Pour in the rice wine and soy sauce, then bring the mixture just to a boil. Lower the heat and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
  4. Finish with Basil: Turn off the heat. Add the fresh basil leaves and gently stir to combine, allowing the residual heat to wilt the basil. Serve this fragrant chicken dish hot with steamed white rice.

Notes

  • Use bone-in chicken thighs for more flavor and moisture if preferred.
  • Adjust the number of dried red peppers or pepper flakes to control spiciness.
  • Rice wine can be substituted with dry sherry if unavailable.
  • This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
  • For a gluten-free version, substitute light soy sauce with tamari.

Keywords: Three-Cup Chicken, Taiwanese Chicken, Sesame Oil Chicken, Basil Chicken, Stir-Fry Chicken, Asian Chicken Recipe

Find it online: https://delishfamilyrecipe.com/three-cup-chicken-recipe/