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A speedy, savory, sweet stir-fry
Three-Cup Chicken
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Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have been hacked into pieces are customarily used in this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Serve with rice and steamed or stir-fried vegetables.
4
Servings
Tip
Don’t begin cooking until all ingredients are prepared; the dish comes together quickly.
35 minutes
15 minutes active
2 teaspoons cornstarch
3 tablespoons soy sauce
3/4 cup sake
2 tablespoons packed brown sugar
1 tablespoon grapeseed or other neutral oil
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips
12 medium garlic cloves, halved lengthwise
1 bunch scallions, cut into 1-inch lengths
1 serrano chili, stemmed and sliced into thin rounds
1/4 cup minced fresh ginger
2 tablespoons toasted sesame oil
3 cups lightly packed fresh basil leaves, torn if large
Ingredients
-
2
teaspoons cornstarch
-
3
tablespoons soy sauce
-
¾
cup sake
-
2
tablespoons packed brown sugar
-
1
tablespoon grapeseed or other neutral oil
-
2
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips
-
12
medium garlic cloves, halved lengthwise
-
1
bunch scallions, cut into 1-inch lengths
-
1
serrano chili, stemmed and sliced into thin rounds
-
¼
cup minced fresh ginger
-
2
tablespoons toasted sesame oil
-
3
cups lightly packed fresh basil leaves, torn if large
Directions
-
01In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.See Demo
-
02Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened, about 4 minutes. Add the scallions, serrano, ginger and sesame oil, then cook, stirring constantly, until the scallions begin to wilt, about 1 minute.See Demo
-
03Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.See Demo
Tip: Don’t begin cooking until all ingredients are prepared; the dish comes together quickly.
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Reviews
May 24, 2022
Good and Easy To Make
We have tried many Milkstreet Tuesday Night recipes and they have never disappointed. We can cook better meals at home now than many restaurants because of Milkstreet! This recipe just needed a little more flavor. We used low sodium soy sauce and should have salted the chicken to balance the lower sodium.
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