Taiwanese Three Cup Chicken

There are debates as to why it called for these measurements; whether it was because recipes were passed down through spoken word rather than written down or because in China during the 13th Century a guard made this dish using limited resources for a war hero’s last meal prior to his execution

Course Main Course

Cuisine Asian, Taiwanese

Keyword 30 minute meal, basil, chicken, chicken thighs, ginger, soy, three cup

Prep Time 5

Cook Time 25

Servings

Calories 432kcal

Ingredients

2 tablespoons peanut oil (or other neutral oil)
5 cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
1 ½ pounds boneless, skinless chicken thighs, cut into ½-inch pieces
¼ cup soy sauce
¼ cup Mirin
¼ cup toasted sesame oil
2 tablespoons light brown sugar
4 dried Tien Tsin chili peppers (or chiles de arbol or 1 teaspoon red pepper flakes)
4 scallions, trimmed and cut into 1-inch pieces
¼ cup chopped Thai basil leaves

US Customary - Metric

Instructions

Heat a wok or large cast iron pan over medium-high heat, add the peanut oil, garlic and ginger. Stir constantly until garlic is golden brown, about 30 seconds.
Add the chicken, stirring, until the chicken is browned on all sides, about 3 to 5 minutes.
Add the soy sauce, rice wine, sesame oil and brown sugar.
Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened to the consistency of maple syrup, about 15 minutes. (If the chicken is cooked through, but the sauce has not reduced enough, remove the chicken from the wok and set aside in a bowl; cover to keep warm.)
Continue to cook the sauce over medium heat, stirring occasionally until thickened to the desired consistency.
Return the chicken to the sauce, stirring to combine then add the red peppers, scallions and basil.
To serve, divide the chicken among plates and serve with a side of white rice.

Nutrition