Taiwanese 3 Cup Chicken

Recipe created by Chef Dez, chefdez.com

“This is my take on the classic Taiwanese 3 Cup Chicken. The name comes from using the 3 ingredients of Chinese rice wine, soy sauce, and sesame oil. Feel free to use a combination of both white & dark meat chicken, or your choice of one. If you can’t find Chinese rice wine, then substitute with dry sherry. Also, you can substitute sweet basil for the Thai basil if you like.”

Servings: 4

Duration: 20m

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  • 3 Tbsp sesame oil, divided
  • 2-inch chunk fresh ginger, cut into matchsticks
  • 1/2 to 1 tsp dried red chili flakes
  • 680g - 908g (1.5 – 2 pounds) chicken, cut into bite-sized pieces
  • 3 Tbsp dark brown sugar
  • 1 small onion, sliced thin
  • 6 to 8 garlic cloves, sliced
  • 3 Tbsp soy sauce
  • 2 Tbsp sweet soy sauce
  • 4 Tbsp Chinese rice wine
  • 1 Tbsp rice vinegar
  • Handful of Thai basil leaves (reserve some for garnish)

Preparation Instructions

  1. Heat a large wok (or large pan) over medium-high heat.
  2. Add 2 tablespoons of the sesame oil, followed by the ginger and dried chili flakes. Cook for 30 seconds, stirring constantly.
  3. Turn the heat to high and add the chicken. Cook until the chicken has browned, approximately 5 to 7 minutes, stirring occasionally.
  4. Adjust the heat back down to medium-high. Add the brown sugar, onion and garlic and stir until fragrant and the onion has softened, approximately 1 to 2 minutes.
  5. Stir in the soy sauce, sweet soy sauce, rice wine, rice vinegar, and the remaining 1 tablespoon of the sesame oil, and cook until the sauce has reduced down and thickened, approximately 2 to 3 minutes, stirring occasionally.
  6. Turn off the heat and stir in the fresh basil.
  7. Serve immediately, garnishing each portion with 1 basil leaf.

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