A speedy, savory, sweet stir-fry

Three-Cup Chicken

Name: Three-Cup Chicken
Total time: 35 min
Yield: 4 Servings
Ingredients: 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

35 minutes 15 minutes active

Free

This recipe is free until September 8, 2019. Start your 14-day free trial to access every Milk Street recipe. Learn More.

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.

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

01

In 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
02

Add 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
03

Stir 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.

In the store

Coconut–Lemon Grass Shrimp with Rice

Filipino Chicken Adobo with Coconut Broth

Uruguayan Grilled Steak Sandwiches (Chivito)

Pasta all'Amatriciana

Become a Member

Simple, Bold Recipes

Three-Cup Chicken

Get Ready to Cook

4

Servings