Taiwanese Three Cup Chicken (San Bei Ji)
Three Cup Chicken is a delicious, quick dish made with tender chicken, soy sauce, sesame oil, and Thai basil.
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Servings: 4
Calories: 509kcal
Equipment
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- ¼ teaspoon salt
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- ¼ cup chicken broth
- 1 teaspoon corn starch
- 1 tablespoon vegetable oil
- 6 cloves garlic smashed
- 2 inch piece of ginger thinly sliced
- 1 cup Thai basil leaves or regular basil
- ½ teaspoon chili flakes optional
Instructions
- Trim excess fat from the chicken thighs then cut into 1-inch cubes. Transfer chicken to a bowl, sprinkle with salt, and mix well.
- In a mixing cup, combine sesame oil, light soy sauce, dark soy sauce, shaoxing wine, sugar, chicken broth, and cornstarch. Mix well and set aside.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add chicken and sauté until golden brown on all sides, about 4-5 minutes. Add garlic and ginger and stir-fry until fragrant, about 1-2 minutes.
- Pour in the sauce and stir to combine. Lower the heat, cover, and let simmer for 10 minutes, stirring occasionally. If the sauce reduces too quickly, add a splash of water.
- Toss in the Thai basil, stirring until the basil is just wilted, about 1 min, then turn off the heat. Serve hot with steamed white rice.
Nutrition
Calories: 509kcal | Carbohydrates: 7g | Protein: 30g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 1091mg | Potassium: 437mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg