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Top view of three cup chicken with scallions, chicken, garlic, and red pepper flakes.
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Three Cup Chicken

This easy Three Cup Chicken is my weeknight adaptation of the Taiwanese classic, made with tender chicken thighs, ginger, garlic, sesame oil, soy sauce, and fresh basil. It comes together in one skillet or wok in about 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 348kcal
Author: Stephanie Wilson

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

  1. Chicken: Boneless chicken thighs work especially well because they stay tender and cook quickly.
  2. 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.
  3. Basil: Thai basil is especially delicious, but regular fresh basil works beautifully too.
  4. Heat: Adjust the red pepper flakes to taste. Dried red chiles or a bird’s eye chile can be used for more heat.
  5. Serving: Serve hot over white or brown rice, with steamed or stir-fried vegetables if desired.
  6. Storage: Refrigerate leftovers in an airtight container for up to 3 days and gently reheat before serving.
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Nutrition

Calories: 348kcal | Carbohydrates: 8g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 910mg | Potassium: 392mg | Fiber: 1g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg