Three Cup Chicken
This Three Cup Chicken is a Taiwanese-American adaptation of the classic dish. Made with a handful of ingredients and a large skillet or wok in 30 minutes.
If you love quick skillet dinners like my 15 Minute Chicken and Broccoli, this easy Three Cup Chicken is another simple dinner to add to your weeknight rotation.
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Recipe Overview
Three Cup Chicken, or San Bei Ji, traditionally takes its name from three essential ingredients: sesame oil, soy sauce, and rice wine. Like many beloved dishes, recipes and proportions vary from family to family.
For my version, I use apple juice in place of rice wine for a mild sweetness and an easy ingredient I nearly always have on hand. I've also simplified the cooking method to make this an approachable skillet dinner for busy nights.
For heat, I use red pepper flakes, but dried red chiles work beautifully too. For those who like considerably more heat, a bird's eye chile is another option.
Make it your own: Adjust the red pepper to suit your preferred level of heat, use Thai or sweet basil, and serve it with your favorite rice or vegetables.
My hope is that you also will make this recipe your own.
Ingredients
- Sesame oil: Divided for cooking the aromatics and chicken.
- Fresh ginger: Thinly sliced into coins.
- Garlic: Whole cloves add wonderful flavor as the sauce simmers.
- Scallions: Use both the white and green parts.
- Red pepper flakes: Adjust to taste.
- Chicken thighs: Boneless thighs cut into bite-size pieces cook quickly and remain tender.
- Apple juice: Adds a subtle sweetness to the savory sauce.
- Soy sauce: Both light and dark soy sauce work here.
- Fresh basil: Thai basil is especially delicious, but regular basil works beautifully too.
How to Make Skillet 3 Cup Chicken
- Step 1: Heat a wok or large skillet over high heat and add 2 tablespoons sesame oil. Add the ginger, garlic, scallions, and red pepper flakes and cook until fragrant, about 2 minutes.
- Step 2: Push the aromatics to the side of the skillet. Add the remaining sesame oil, followed by the chicken. Cook, stirring occasionally, until browned and beginning to crisp at the edges, 5 to 7 minutes.
- Step 3: Stir in the apple juice and soy sauce and bring just to a boil. Reduce the heat and simmer until the chicken is cooked through and the sauce has reduced and begun to thicken, about 15 minutes. Remove from the heat, stir in the basil, and serve over rice.
Serving
Serve Three Cup Chicken hot over white or brown rice, spooning the flavorful skillet sauce over each serving. Add steamed or stir-fried vegetables for an easy weeknight meal.
Recipe
Three Cup Chicken
Equipment
- Wok or Large Skillet
Ingredients
- 3 tablespoons sesame oil
- 1 2-inch piece of ginger peeled and sliced into coins
- 6 cloves garlic peeled and left whole
- 4 scallions (both green and white parts) trimmed and cut into 1-inch pieces
- 1 teaspoon red-pepper flakes
- 2 pounds chicken thighs boneless or bone-in, cut into bite-size pieces
- ½ cup apple juice
- ¼ cup light soy sauce
- 2 cups fresh basil leaves Thai basil or regular basil leaves
Instructions
- Heat a wok or large skillet over high heat and add 2 tablespoons sesame oil. Add the ginger, garlic, scallions, and red pepper flakes and cook until fragrant, about 2 minutes.
- Push the aromatics to the side of the skillet. Add the remaining sesame oil, followed by the chicken. Cook, stirring occasionally, until browned and beginning to crisp at the edges, 5 to 7 minutes.
- Stir in the apple juice and soy sauce and bring just to a boil. Reduce the heat and simmer until the chicken is cooked through and the sauce has reduced and begun to thicken, about 15 minutes. Remove from the heat, stir in the basil, and serve over rice.
Notes
- Chicken: Boneless chicken thighs work especially well because they stay tender and cook quickly.
- Apple juice: I use apple juice in place of the traditional rice wine for mild sweetness and enough liquid to create the flavorful skillet sauce.
- Basil: Thai basil is especially delicious, but regular fresh basil works beautifully too.
- Heat: Adjust the red pepper flakes to taste. Dried red chiles or a bird's eye chile can be used for more heat.
- Serving: Serve hot over white or brown rice, with steamed or stir-fried vegetables if desired.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days and gently reheat before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Asian Inspired Dinners
- 15 Minute Chicken and Broccoli
- Steamed Chinese Dumplings Recipe
- Ginger Pork Noodles with Bok Choy
- Easy Fried Rice with Broccoli Cabbage Slaw
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This is one of my favorite quick chicken dinners. It's filled with a sweet-and-savory sauce with a hint of spice that makes everything even more delicious. It's a weeknight favorite at our house.