Three Cup Chicken

This glossy Three Cup Chicken is my go-to for when I want something comforting and full of savory depth.

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It’s a rich, aromatic chicken dish that’s brimming with tender meat, garlic cloves, and fresh ginger, all coated in a dark, sticky sauce.

Each bite is infused with bold traditional flavors like toasted sesame oil, soy sauce and sweet basil.

Plus, it comes together in just under 30 minutes, making it a satisfying and quick weeknight dinner that feels special without the extra work!

Why You’ll Love This Recipe

This dish delivers huge flavor with very little effort.

Deep savory taste: Soy sauce and sesame oil create a rich base.

Tender chicken pieces: Thigh meat stays juicy and soft.

Simple cooking method: One pan does most of the work.

Fast but impressive: Great for weeknights that still need flair.

Aromatic finish: Thai basil adds freshness at the end.

Restaurant style feel: Tastes bold and comforting at the same time.

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Ingredients

For the Chicken and Sauce:

• 2 pounds boneless skinless chicken thighs cut into bite size pieces
• 1 tablespoon baking soda
• ¼ cup soy sauce
• ¼ cup Shaoxing wine
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons toasted sesame oil
• 8 cloves garlic smashed
• 1 tablespoon fresh ginger minced
• 1 bunch Thai basil leaves

For Thickening:

• 1 tablespoon cornstarch
• 1 tablespoon water

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Step by Step Instructions

1. Prep the Chicken

Start by placing the chicken pieces in a bowl. Sprinkle baking soda over the chicken and toss gently. Let it rest for about fifteen minutes. Rinse thoroughly under cold water and pat dry. This step helps keep the chicken tender.

2. Mix the Sauce

In a small bowl, combine soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and one tablespoon toasted sesame oil. Stir until the sugar dissolves and set aside.

3. Heat the Pan

Place a wide pan or wok over medium heat. Add the remaining toasted sesame oil and let it warm gently. Add garlic and ginger, stirring until fragrant and lightly golden.

4. Cook the Chicken

Add the chicken pieces to the pan in a single layer. Stir occasionally and let them cook until lightly browned on all sides. The chicken should look firm and slightly caramelized.

5. Add the Sauce

Pour the prepared sauce over the chicken. Stir to coat everything evenly. Lower the heat slightly and let the mixture simmer. The liquid will begin reducing and thickening naturally.

6. Thicken and Finish

Mix cornstarch with water and drizzle into the pan while stirring. Let the sauce turn glossy and cling to the chicken. Turn off heat and fold in Thai basil until just wilted.

Tips and Variations

• Cut chicken evenly for even cooking.
• Use fresh garlic for best aroma.
• Keep heat medium to avoid burning sugar.
• Add dried chili for gentle heat.
• Serve right after cooking for best texture.

Serving Suggestions

Three Cup Chicken tastes amazing over hot steamed rice. The sauce soaks into the grains and balances the richness perfectly. It also pairs well with simple stir fried greens or sautéed bok choy.

When serving guests, I bring the pan straight to the table. The aroma alone gets everyone excited before the first bite.

Frequently Asked Questions

Can I use chicken breast?

Yes but thighs stay juicier and richer.

Is Shaoxing wine required?

It adds depth but dry sherry works too.

How spicy is this dish?

It stays mild unless chili gets added.

Can I make it ahead?

Flavor improves after resting but basil stays freshest when added last.

How long do leftovers last?

Store in the fridge for up to three days.

Final Thoughts

Three Cup Chicken delivers bold flavor with simple steps. The glossy sauce, tender chicken, and fresh basil come together in a way that feels deeply satisfying.

This recipe works beautifully for cozy dinners or sharing with friends. Once you try it, the smell alone will keep you coming back.