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Three-Cup Chicken with Basil
Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have been hacked into pieces are customarily used in this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Serve with rice and steamed or stir-fried vegetables.
4
Servings
Tip
Don't stir the chicken for about 5 minutes after adding it to the skillet. This helps the chicken brown and develop flavor.
35 minutes
15 minutes active
Ingredients
-
2
tablespoons toasted sesame oil
-
8
medium garlic cloves, minced
Directions
-
01In a 12-inch nonstick skillet over medium, combine the sesame oil, garlic, ginger and scallions. Cook, stirring, until the garlic begins to brown, about 5 minutes. Transfer to a small bowl and set aside.
Reviews
July 21, 2026
This works really well and is so good!
This is fairly easy, but my family thinks I went to a lot of effort because everything about it was so good. I usually like to make a recipe as written then tweak as I see fit. This recipe needs no tweaks. The flavor, consistency and appearance are perfect. I served over some Jasmine Basil rice continuing with the basil theme of the main dish. All the Basil was from my garden and the freshness really made a difference. Also agree with another reviewer, opening Sake is always a good thing! This one is now in the weeknight rotation!
October 2, 2024
No leftovers
Delicious, quick, and easy. I just about doubled the scallions and basil, since the garden is overflowing with them right now, and flavors were delicious. Adding some Thai basil into the mix gave it a slightly spicy kick. I also started with a whole chicken, so diced up the skin and made a handful of cracklings before cooking the meat. They punctuated the dish with a nice bit of crisp texture, which contrasted with the silkiness of the sauce.
August 28, 2024
Relatively easy to put together - also, I had to open some sake
I grabbed some chicken thighs and this was a pretty straightforward recipe. Served over some sticky rice. Would make again.
July 5, 2024
Great recipe!
I just tried this recipe. Wonderful balance of flavors. I don't know that the cornstarch is an absolute must as my sauce reduced nicely before the cornstarch step. We will make this again.
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