Go Back
–+ servings

3 Cup Chicken

40-MinutesChickenDinnerGarlicHotRiceSaltySauceSavoryStove-Top
Time :40 minutes
Yield :6 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

Three cups, one seriously flavorful dinner!
 This Taiwanese-inspired classic brings together tender chicken thighs, garlic, ginger, soy, Shaoxing wine, sesame oil, and fragrant Thai basil in a glossy, savory-sweet sauce.
Serve it over rice and let the basil hit the pan at the end for that unmistakable aromatic finish.
Hack it:
Add sliced red chiles or chili crisp for a spicy kick.
Toss in sliced mushrooms, bell peppers, or baby corn for extra texture.
Add a splash of rice vinegar or lime juice at the end to brighten the rich sauce. 
Swap the chicken thighs for shrimp, pork belly, or firm tofu.
Leftovers:
Toss the chicken with noodles for a quick sesame-basil noodle bowl.
Turn it into fried rice with scrambled egg and extra basil.
Stuff it into bao buns with cucumber, scallions, and chili crisp.
Layer it over rice with a fried egg for an extremely convincing next-day lunch.

Ingredients

  • 2 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 tablespoon baking soda
  • 1/4 cup Shaoxing wine
  • 1/4 cup soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 3 tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 8 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 bunch Thai basil leaves
  • rice, optional, cooked, for serving

Directions

  • Toss the chicken pieces together with the baking soda and set the mixture aside for 10 minutes.
  • Rinse the chicken with water to wash away the baking soda and pat dry the chicken with paper towels.
  • Mix the Shaoxing wine, the soy sauce, the dark soy sauce, and the brown sugar in a small bowl.
  • Add two tablespoons of the sesame oil to a wok, heating it over medium-high heat.
  • Add the garlic and the ginger, cooking until fragrant, about 1 minute.
  • Add in the chicken and toss, stir-frying until no longer pink and starting to lightly brown, about 4-minutes.
  • Pour the sauce mixture over the chicken and reduce the heat to medium. Cover the skillet with a lid and cook for 10 minutes.
  • Make a slurry with the cornstarch and the water by combining it, then add it to the wok and stir. The sauce should thicken almost immediately.
  • Drizzle the remaining tablespoon of sesame oil over the chicken.
  • Add the basil leaves and stir well with the chicken.
  • Serve immediately over cooked rice.
×