Three-cup chicken
Non-vegetarian
三杯雞 · sān bēi jī
Chicken pieces braised in sesame oil, soy sauce and rice wine with a heap of garlic and ginger until sticky, then finished with fragrant basil.
Three-cup chicken is a Taiwanese main course from China, ready in about 40 minutes and made with toasted sesame oil, chicken thigh and basil. It serves 4 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
- Calories
- 368
Method
Step 1
Warm the sesame oil (opens in a new tab) in a wok (opens in a new tab) over medium heat. Fry the ginger slices until they curl and brown at the edges, then add the garlic (opens in a new tab) and chilli and fry until golden.
- 5 min
- medium heat
- Wok (opens in a new tab)
How it looks · Photo: Aesthos AR. Photography on Pexels Step 2
Add the chicken, raise the heat and fry until the pieces are browned on most sides.
- 6 min
- medium-high heat
Food safety: Wash hands and boards after handling raw chicken.
Step 3
Pour in the wine, soy sauce (opens in a new tab) and sugar (opens in a new tab), bring to a boil, then cover and simmer, stirring now and then.
- 10 min
- medium-low heat
How it looks · Photo: Bachir Mamud on Pexels Step 4
Uncover and cook over medium-high heat, tossing, until the sauce reduces to a sticky glaze and the chicken is cooked through.
- 4 min
- medium-high heat
Food safety: Chicken should reach 74 °C in the thickest piece.
How it looks · Photo: Nanda Mends on Pexels Step 5
Turn off the heat, toss in the basil (opens in a new tab) until just wilted and serve straight away.
- 1 min
About this dish
- Origin
- Jiangxi, China · Commonly attributedOften said to come from Jiangxi; the basil-scented version is strongly identified with Taiwan.Also popular in TaiwanMore food from China
- Dish
- Dinner · Lunch · Main courses
- Cooking method
- Braised, Stir-fried
- Taste
- sweet & savoury, garlicky, herby, rich
- Diet
- Dairy-free · No nut ingredients · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious - Good for
- One-pan · Everyday
- Cook more with
- Toasted sesame oil · Chicken thigh · Basil · Fresh ginger · Garlic · Shaoxing wine
- Techniques
- Stir-frying · Boiling · Simmering · Braising · Reduction
Allergens
- Contains, can be adapted: Wheatfrom shaoxing wine, soy sauce
- Contains, can be adapted: Glutenfrom shaoxing wine, soy sauce
- Contains: Soyfrom soy sauce
- Contains: Sesamefrom toasted sesame oil
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
368 kcal per serving
Estimated1 serving ≈ 245 g · recipe makes 4
Where the energy comes from
- Protein 42%
- Carbohydrate 12%
- Fat 46%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 368 kcal | 150 kcal |
| Protein | 36.7 g | 15 g |
| Carbohydrate | 10.5 g | 4.3 g |
| Net carbohydrate | 9.8 g | 4 g |
| Sugars | 3.5 g | 1.4 g |
| Added sugars | 3.1 g | 1.3 g |
| Fibre | 0.7 g | 0.3 g |
| Fat | 17.7 g | 7.2 g |
| Saturated fat | 3.4 g | 1.4 g |
| Trans fat | — | — |
| Cholesterol | 165 mg | 67 mg |
| Sodium | 871 mg | 355 mg |
| Salt equivalent | 2.2 g | 0.9 g |
Vitamins & minerals per serving
- Potassium
- 594 mg
- Calcium
- 54 mg
- Iron
- 2.1 mg
- Magnesium
- 63 mg
- Vitamin A (RAE)
- 32 µg
- Vitamin C
- 6 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 1.1 µg
- Folate (DFE)
- 15 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: fresh red chilli.
- Shaoxing wine: Sake (FDC 167723) used as a stand-in for Chinese rice cooking wine.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Traditionally served bubbling in a clay pot — transfer to a pre-heated pot if you have one.
Common mistakes
- Adding the basil too early turns it black and dulls its aroma.
Serve with
- Serve with steamed rice and a green vegetable.
Storage
- Refrigerate for up to 3 days.
Reheating
- Reheat in a covered pan; add a few fresh basil leaves.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Fresh red chilli, sliced (optional)2 piece · 12 g
- Chicken thigh, bone-in or boneless, cut into bite-size pieces700 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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