Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lb chicken thighs (boneless and skinless, cut into cubes)
• 0.25 cup toasted sesame oil (divided)
• 0.25 cup soy sauce
• 0.25 cup Shaoxing rice wine
• 1 tbsp sugar (or to taste)
• 6 garlic (cloves, smashed or sliced)
• 2 inch ginger (piece, sliced into coins)
• 1 cup Thai basil (fresh leaves, packed)
• steamed rice (for serving)

Steps

1. 1

   Cut the chicken thighs into bite-sized cubes.

2. 2

   Prepare the sauce by combining equal parts soy sauce, sesame oil, and Shaoxing rice wine in a small bowl. Add a tablespoon of sugar and whisk until combined.

3. 3

   Heat a wok or large skillet over medium-high heat. Add a portion of the sesame oil.

4. 4

   Add the chicken cubes to the wok and sauté until they are browned on all sides.

5. 5

   Add the smashed garlic cloves and sliced ginger coins to the wok with the chicken. Stir-fry for 1-2 minutes until the aromatics are fragrant.

6. 6

   Pour the prepared sauce over the chicken and aromatics.

7. 7

   Simmer the mixture over medium heat, stirring occasionally, until the sauce has reduced and become thickened and glossy, coating the chicken thoroughly.

8. 8

   Turn off the heat and add the fresh Thai basil leaves. Toss well until the basil is just wilted and fragrant.

9. 9

   Serve the chicken immediately over a bowl of hot steamed rice.

Notes

The name 'Three Cup' refers to the traditional ratio of 1 cup each of soy sauce, sesame oil, and rice wine, though modern recipes scale this down to maintain the ratio while suiting smaller portions. Thai basil is essential for the authentic flavor profile of this dish.

Nutrition per serving

• main
• chicken
• Taiwanese
• stir-fry
• dinner
• high-protein