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Best Easy Three Cup Chicken Recipe

Name: Best Easy Three Cup Chicken Recipe
Total time: 50 min
Yield: 230 g
Ingredients: bone-in, skin-on chicken thighs 2 lbs; fresh ginger, sliced 0.5 cup; garlic cloves, peeled 8 cloves; Thai basil leaves 2 cups; toasted sesame oil 0.33 cup; dark soy sauce 0.33 cup; Shaoxing rice wine 0.33 cup; sugar 2 tbsp

Taiwanese-style chicken is braised with equal parts sesame oil, soy sauce, and rice wine alongside fresh basil leaves. Aromatic and deeply savory, this high protein dish is a comforting family dinner that comes together in one pot.

Cook 50 min Difficulty NORMAL 360 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

bone-in, skin-on chicken thighs 2 lbs
fresh ginger, sliced 0.5 cup
garlic cloves, peeled 8 cloves
Thai basil leaves 2 cups

Seasonings/Sauce

toasted sesame oil 0.33 cup
dark soy sauce 0.33 cup
Shaoxing rice wine 0.33 cup
sugar 2 tbsp

Nutrition summary

Carbohydrates 14 g 16%

Protein 28 g 31%

Fat 18 g 53%

Serving size 230g

Cooking steps

1

Heat a Dutch oven or heavy pot over medium heat and pour in the sesame oil.
2

Add the sliced ginger and whole garlic cloves, sautéing until fragrant and golden but not burned, about 2-3 minutes.
3

Increase the heat to medium-high, then add the chicken thighs skin-side down. Sear until the skin is browned, about 4 minutes per side.
4

Pour in the soy sauce, rice wine, and sprinkle sugar over the chicken. Stir gently to combine, scraping any browned bits from the bottom.
5

Lower the heat, cover, and simmer for 20 minutes. Remove lid and continue simmering to reduce the sauce, turning chicken occasionally until it glazes the meat, about 10-12 minutes more.
6

Turn off the heat, fold in the Thai basil leaves, and cover for 2 minutes to infuse before serving hot.

Personalized Q&A

Q. What's the key ingredient that gives Three Cup Chicken its authentic flavor?

The signature flavor of Three Cup Chicken comes from the combination of toasted sesame oil, dark soy sauce, and Shaoxing rice wine used in equal parts, along with lots of fresh Thai basil. These ingredients create the characteristic aroma, depth, and slightly sweet-savory glaze that defines the dish.

Q. How should I control the heat while cooking Three Cup Chicken?

Begin by sautéing the ginger and garlic over medium heat until fragrant, then increase the heat to brown the chicken well for color and flavor. After adding liquids, turn the heat lower to gently braise and keep the chicken tender. Uncover at the end and simmer on medium to reduce the sauce to a glossy glaze—avoid too high heat at this stage to prevent burning.

Q. How do I keep the chicken moist and tender, not dry?

Use bone-in, skin-on chicken thighs for best moisture retention. Cover the pot during simmering so the chicken gently cooks through steam and sauce, then finish uncovered to reduce. Only cook until the chicken is fully glazed—overcooking after sauce reduction may lead to dryness, so watch closely toward the end.

Q. What’s the nutritional breakdown for each serving of this recipe?

Each 230g serving of Three Cup Chicken has about 360 kcal, with 28g protein, 14g carbohydrates, and 18g fat. Protein accounts for 31% of calories, carbs for 16%, and fat for 53%, making it a high-protein, moderate-fat meal with controlled carbs suitable for many nutritional needs.

Best Easy Three Cup Chicken Recipe

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