Dinner

Three-Cup Chicken Recipe

Name: Three-Cup Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Taiwanese
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

Bynova cole February 16, 2026February 16, 2026

Jump to Recipe

Introduction

Three-Cup Chicken is a beloved Taiwanese dish known for its rich, fragrant sauce made from equal parts sesame oil, soy sauce, and rice wine. Tender chicken pieces are cooked with garlic, ginger, and fresh basil to create a flavorful, comforting meal that pairs perfectly with steamed rice.

A white shallow bowl holds a dish of stir-fried chicken with dark green basil leaves, light brown sliced garlic, small whole dried red chilies, and glossy pieces of chicken coated in a rich brown sauce. The chicken pieces are cut into bite-sized chunks and are mixed evenly with the basil and garlic, creating a textured and colorful mix. A silver spoon lies partially inside the bowl, resting on the right side. To the right, there is a partial view of another white bowl filled with fluffy white rice. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins (approximately 12 pieces)
12 cloves of 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

Step 1: Heat a wok over high heat and add 2 tablespoons of sesame oil. When the oil shimmers, add the ginger, garlic, scallions, and dried peppers. Cook, stirring frequently, until the aromatics become fragrant, about 2 minutes.
Step 2: Push the aromatics to the sides of the wok and add the remaining tablespoon of sesame oil to the center. Allow it to heat through, then add the chicken pieces. Cook, stirring occasionally, until the chicken is browned and edges begin to crisp, about 5 to 7 minutes.
Step 3: Stir in the sugar to combine, then pour in the rice wine and soy sauce. Bring the mixture just to a boil, then reduce the heat to low and let it simmer until the sauce thickens and reduces, around 15 minutes.
Step 4: Turn off the heat and stir in the basil leaves until wilted and well combined. Serve immediately with steamed white rice.

Tips & Variations

For extra flavor, use chicken skin-on thighs to add richness to the sauce.
If you prefer less heat, reduce the amount of dried peppers or omit them entirely.
Substitute Thai basil with sweet basil if unavailable; the flavor will be milder but still delicious.
Adjust the soy sauce to taste for saltiness, especially if using a darker or saltier variety.

Storage

Store leftover Three-Cup Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water or rice wine when reheating to loosen it if needed.

How to Serve

A white bowl filled with pieces of glossy, dark brown chicken cooked with a rich sauce, mixed with deep green leafy herbs scattered throughout. The chicken pieces are bite-sized, with a slightly crispy texture coated in sauce that shines under the light. To the top right, a pair of dark brown chopsticks rests inside the bowl. The bowl sits on a white marbled surface. In the blurred background, there is a hint of white rice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs are preferred for their juiciness and flavor. If using breasts, watch cooking time closely to avoid drying out the meat.

What can I use if I don’t have rice wine?

Dry sherry or a light white wine can be a good substitute for rice wine in this recipe. Avoid using cooking wines with added salt or preservatives for the best taste.