Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
A speedy, savory, sweet stir-fry
Three-Cup Chicken
This recipe is free for a limited time. 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
-
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.
In the store
-
Buy now
Christopher Kimball for Kuhn Rikon Wok Skillet
The 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking.
-
Buy now
Takuko White Soy Sauce
This soy sauce has a subtle flavor and is made from coarsely milled roasted wheat which is mixed with steamed soybeans and inoculated with koji seeds.
-
Buy now
Japanese Pantry Wadaman Organic Sesame Oil
Good sesame oil can be hard to find, so we made it easy. We consider sesame oil a pantry staple for its earthy, clear, bold and strong flavor.
More
Mains
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
JULY 2020
CHRISTOPHER KIMBALL FOR J.K. ADAMS EBOARD + 3-KNIFE SET
$379.90 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form
There's a garnish pictured that's not in the recipe. Black and white sesame seeds? Should these be toasted first?
Hi Mark,
Either or will work so it depends on your own personal taste.
Best,
The Milk Street Team