Introduction

As an Asian American, Chinese takeout is both nostalgic and delicious for me, but it’s getting a little expensive, which is why I started to develop recipes, such as this Three Cup Chicken Recipe, which tastes just like the takeout version, but cheaper! This recipe still has that delicious, addicting sauce and fragrant Thai basil, but the differentiating factor is that you can add just as much chicken as you want! Most of my takeout recipes often require frying (as most Chinese takeout dishes are fried), but this Three Cup Chicken Recipe only takes one pan, and you’ll have a dinner to remember and make every time you crave Chinese food!

Why This Three Cup Chicken Recipe Is So Easy

As much as I am a proponent of tasty food, I also think food made at home should be easy, and this Three Cup Chicken Recipe is the best of both worlds. In less than 30 minutes, you can have a steaming plate of chicken with only a pan, cutting board, and knife to wash.

A lot of one pan recipes rely on long cooking times or have a lot of components, which leads to ingredients getting overcooked, but this is something that Chinese culture has perfected over centuries of cooking. In this recipe, the only components that get cooked prior to the chicken are the aromatics, which infuse the oil with their flavors, and once the chicken is added, the chicken fat finishes those aromatics, and the flavor carries through the rest of the dish. Additionally, the sauce helps prevent the burning of both the aromatics and the chicken while simultaneously adding the signature “Three Cup” flavor that people have grown to love. It’s a dish that never gets old to eat and make because it’s so easy and flavorful.

Chopsticks holding a piece of Three Cup Chicken coated in a glossy soy-based sauce with wilted Thai basil.

How To Get Takeout Flavor At Home

When I used to follow takeout recipes, I always wondered why my versions never tasted quite the same as the restaurant versions, and the answer is cooking on the highest heat that your stove can get. The smoky wok-hei flavors come from woks being heated to the point of smoking, then cooking everything fairly quickly. There are two primary things needed to get high heat:

A stove set to the highest heat setting. Very important to getting your wok or pan to the “smoking” level.
A carbon steel wok or pan with oil. I personally use a wok, but a pan can work if you don’t have a wok on hand. Heat the oil to its smoking point before starting the cooking process.

Three Cup Chicken Recipe Ingredients

Chicken thighs – The primary protein of the dish. Can stay juicy even if overcooked and is classically used in Three Cup Chicken Recipes.

Aromatics (Garlic, onion, thai chilies) – The aromatic foundation of the recipe. They each impart their unique flavors that spread throughout the rest of the dish.

Sauce (dark soy sauce, light soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar) – A balanced blend that is traditionally used in Three Cup Chicken recipes.

Thai basil – Used to finish the dish and adds both color and its signature flavor.

How to Make Three Cup Chicken

Finely mince the ginger and garlic, then thinly slice the Thai chilies.

Fresh Thai chilies being finely sliced on a cutting board for this Three Cup Chicken Recipe.

Heat a pan over medium heat with a bit of oil. Add the ginger, garlic, and Thai chilies and cook until fragrant.

Minced garlic and sliced Thai chilies being added to hot oil to build the flavor base for this Three Cup Chicken Recipe.

Add the cubed chicken thighs and cook for a couple of minutes until lightly browned.

Chicken thighs being stirred in the pan with garlic and Thai chilies while making this Three Cup Chicken Recipe.

Pour in the dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, and sugar. Stir well and continue cooking until the sauce has reduced and coats the chicken.

Sesame oil being poured into the pan with chicken and the soy-based sauce while making this Three Cup Chicken Recipe.

Add the Thai basil and cook just until wilted.

Fresh Thai basil being added to the pan to finish this Three Cup Chicken Recipe.

Serve over a fresh bowl of rice, or enjoy it on its own.

Freshly cooked Three Cup Chicken Recipe being spooned over steamed rice. The chicken is coated in a glossy soy-based sauce and tossed with garlic, Thai chilies, ginger, and Thai basil.

What to Serve with Three Cup Chicken

This Three Cup Chicken is really great on its own, but you can also enhance the experience by adding some other dishes, as is traditionally done at Chinese dinners. Here are a few of my favorites sides:

Steamed white rice. The perfect base for this recipe because it soaks up any additional sauce.
Steamed broccoli. The freshness and crunch help balance the sweet and salty flavors.
Fried Noodles. One of my favorite side dishes to eat with Three Cup Chicken. I personally love making my Shanghai Fried Noodles!

How to Store and Reheat Three Cup Chicken

One of the best parts of this Three Cup Chicken Recipe is that it stores really well. With any leftovers you have, you can store it in an airtight container in the fridge for up to 4 days. You also have a few options when it comes to reheating your food:

Microwave. The most convenient way of reheating things. I like to microwave on the highest setting for two minutes. Be sure to cover with a paper towel as the chicken may splatter!
In a pan. The best way to reheat this chicken. You can cook for 5 minutes over medium heat before serving again.

Three Cup Chicken Recipe Substitutions

This Three Cup Chicken Recipe is flexible, and you can substitute some ingredients depending on what you have available. A few of my favorite substitutions are:

Chicken breast. A great substitute for chicken thighs. They tend to dry out quicker than chicken thighs, so be sure to check the doneness periodically as you cook.
Regular basil. Can be used if you can’t find Thai basil. The flavor is slightly more mellow but still tastes great.
Regular soy sauce. Substitute with dark or light soy sauce in a 1:1 ratio if you can’t find either of these soy sauces. The signature dark color won’t be there, but the flavor will be the same!