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Easy Taiwanese Three Cup Chicken Recipe: Flavorful Stir-Fry for Family Dinner
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Easy Taiwanese Three Cup Chicken Recipe: Flavorful Stir-Fry for Family Dinner

A beginner-friendly Taiwanese-inspired three-cup chicken skillet dinner with tender chicken thighs, aromatic basil, garlic, ginger, soy sauce, sesame oil, and rice wine. Serve it with hot rice to catch the savory-sweet sauce.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces (680 g)
  • 2 tablespoons neutral oil such as avocado, canola, or vegetable oil (30 ml)
  • 2 medium shallots thinly sliced, about 5 ounces (140 g)
  • 6 cloves garlic peeled and lightly crushed (18 g)
  • 1 tablespoon peeled fresh ginger thinly sliced (15 g)
  • 2 to 4 dried red chiles optional (2 to 4 g)
  • 1/4 cup low-sodium soy sauce 60 ml
  • 1/4 cup Taiwanese cooking rice wine or dry sherry 60 ml
  • 2 tablespoons toasted sesame oil 30 ml
  • 1 tablespoon packed light brown sugar 13 g
  • 1/4 cup water 60 ml
  • 1 packed cup fresh Thai basil leaves plus more for serving if desired (25 g)
  • Steamed white or brown rice for serving, optional

Instructions

  • Pat the chicken dry with paper towels. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in two batches if needed, and brown for 3 to 4 minutes per side. Transfer the browned chicken to a plate.
  • Reduce the heat to medium. Add the shallots, garlic, ginger, and dried chiles, if using, to the skillet. Cook for 2 to 3 minutes, stirring often, until the shallots begin to soften and the aromatics smell fragrant.
  • Stir in the soy sauce, rice wine or dry sherry, toasted sesame oil, brown sugar, and water. Scrape up any browned bits from the bottom of the skillet.
  • Return the chicken and any juices on the plate to the skillet. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes.
  • Uncover and simmer for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced to a glossy coating. The thickest chicken pieces should reach 165°F (74°C) on an instant-read thermometer.
  • Remove the skillet from the heat and stir in the Thai basil just until wilted. Taste and add a small splash of water if the sauce seems too salty or concentrated. Serve hot with steamed rice.