Three Cup Chicken

Name: Three Cup Chicken
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Asian
Ingredients: 10 oz Jasmine Rice; 2 tbsp Sesame Oil; 6¾ tbsp Ginger; 8 cloves Garlic; 1½ lb Chicken Thigh; 4 tbsp Shaoxing Wine; 3 tbsp Soy Sauce; ¾ tbsp Brown Sugar; 1 oz Thai Basil

By Eatpace

Taiwanese chicken simmers with ginger, garlic, soy sauce, rice wine and basil until glazed. Boneless thighs cook quickly while a pot of rice steams alongside.

Total: 43 min; 15 prep · 28 cook
Serves: 4; Scale it below
Calories: 569; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Glossy basil chicken with ginger and garlic served over rice.

43 min

Ingredients

9 ingredients

4 servings

10 oz Jasmine Rice, rinsed
2 tbsp Sesame Oil (toasted)
6¾ tbsp Ginger, thinly sliced
8 cloves Garlic, peeled and lightly smashed
1½ lb Chicken Thigh, cut into bite-size pieces (boneless and skinless)
4 tbsp Shaoxing Wine
3 tbsp Soy Sauce (reduced sodium)
¾ tbsp Brown Sugar
1 oz Thai Basil, leaves picked

Contains gluten, sesame and soy. Always check labels.

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Nutrition per serving

Estimated

569 kcal

Protein: 39 g
Carbs: 64 g
Fat: 14 g
Fiber: 2 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 28 min cook

Cook

Step 1. Bring Jasmine Rice and Water to a boil in a saucepan. Cover and cook over low heat until the water is absorbed, about 15 minutes; remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, heat Sesame Oil in a large skillet over medium heat. Add Ginger and Garlic; cook until fragrant and lightly golden, about 2 minutes.
Step 3. Add Chicken Thigh and raise the heat to medium-high. Cook, turning occasionally, until the outside is lightly browned, about 5 minutes.
Step 4. Pour in Shaoxing Wine and Soy Sauce, then stir in Brown Sugar. Bring to a simmer, cover and cook over medium-low heat until the chicken is cooked through, about 8 minutes.
Step 5. Uncover and increase the heat to medium-high. Cook, stirring, until the sauce reduces to a glossy glaze that coats the chicken, about 3 minutes.

Finish & serve

Step 6. Turn off the heat and stir in Thai Basil until wilted. Fluff the rice and serve with the chicken and glaze.

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Tips

Swap it

Use tamari instead of soy sauce and a gluten-free rice wine if needed; check both labels.

Good to know

Chicken is safe when the thickest pieces reach 165°F on an instant-read thermometer.

Leftovers

Cool leftover rice promptly, refrigerate with the chicken within 2 hours, and eat within 3 days.

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