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–+ servings
Final bowl of 3 Cup Chicken served over hot steamed rice in a clay pot, with glossy soy-based sauce coating the tender chicken and wilted basil leaves. This finished dish showcases the deep caramelized color, bold aroma, and sticky-sweet glaze typical of this Taiwanese classic.
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Three Cup Chicken

A Taiwanese classic that brings together deep flavors and simplicity in every bite!
Watch me make Three Cup Chicken
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Quick Meal
Cuisine: Asian, Chinese, Taiwanese
Keyword: 3 Cup Chicken, 30 Minute Dinner, Asian Chicken Recipe, Asian Dinners, Better Than Takeout, Braised Chicken Recipe, Cheap Recipes, Chicken, Comfort Food, Easy Dinner, Easy Stir Fry, Three Cup Chicken Recipe
Servings: 2 servings

Equipment

Ingredients

  • 2 boneless skin-on chicken thighs cut into 1-inch chunks, see note 1
  • 10 cloves garlic 5 minced, 5 whole
  • 1- inch piece of ginger sliced
  • 2 Thai chilies optional
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp shaoxing wine
  • 1 tsp sugar
  • ¼ cup water
  • 1/2 cup Thai basil see note 2

Instructions

  • Slice the ginger and mince two garlic cloves, leaving the other two whole.
  • Heat a pan over medium heat. Add oil and cook the ginger, garlic, and chilies for 2 minutes.
  • Add the chicken and brown for 2 minutes.
  • Add dark soy sauce, light soy sauce, sesame oil, shaoxing wine, sugar, and water. Bring to a boil.
  • Cover and simmer on low for 15 minutes.
  • Uncover and cook on high until the sauce thickens.
  • Stir in the Thai holy basil and serve over rice.

Notes

(1) Chicken breast or extra firm tofu is a great substitute
(2) You can substitute regular basil for Thai Basil

Nutrition

Serving: 1 serving | Calories: 452kcal | Carbohydrates: 50g | Protein: 18g | Fat: 20g