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

Appears in May-June 2018

35 minutes 15 minutes active

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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

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.

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Simple, Bold Recipes

Three-Cup Chicken

Get Ready to Cook

4

Servings

35 minutes

15 minutes active

Tip

Don’t begin cooking until all ingredients are prepared; the dish comes together quickly.

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

Cook the chicken

teaspoons cornstarch

tablespoons soy sauce

cup sake

tablespoons packed brown sugar

tablespoon grapeseed or other neutral oil

pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips

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.

Brown the garlic

medium garlic cloves, halved lengthwise

bunch scallions, cut into 1-inch lengths

serrano chili, stemmed and sliced into thin rounds

cup minced fresh ginger

tablespoons toasted sesame oil

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.

Three-Cup Chicken | Christopher Kimball’s Milk Street

Three-Cup Chicken

This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.

4

35 minutes

Mains

Simple, Bold Recipes

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