Taiwanese Three Cup Chicken

A classic Taiwanese stir-fry with tender chicken, ginger, garlic, and fresh basil in a savory sauce, served with jasmine rice and stir-fried green beans.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Taiwanese
• Difficulty: Medium
• Cost: $4.66/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• savory
• stir-fry
• sweet

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 3 tablespoon low-sodium soy sauce
• 3 tablespoon rice wine vinegar
• 3 tablespoon sesame oil
• 0.25 cup light brown sugar
• 2 fresh gingers (2 inches, thinly sliced)
• 6 clove garlic (thinly sliced)
• 0.5 teaspoon red pepper flakes
• 1 cup fresh basil leaves
• 2 cup jasmine rice (uncooked)
• 3 cup water
• 1 pound fresh green beans (trimmed)
• 1 tablespoon vegetable oil

Instructions

1. Combine 1 tablespoon low-sodium soy sauce, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil in a bowl. Add chicken pieces and marinate for 10-15 minutes.
2. Rinse jasmine rice thoroughly under cold water. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add trimmed green beans and stir-fry for 5-7 minutes until tender-crisp. Remove from skillet and set aside.
4. Add the remaining 2 tablespoons sesame oil to the skillet. Add sliced fresh ginger and sliced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic. Add red pepper flakes if using.
5. Add marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir in the remaining 2 tablespoons low-sodium soy sauce, 2 tablespoons rice wine vinegar, and light brown sugar. Bring to a simmer and cook for 2 minutes, until sauce slightly thickens.
6. Remove skillet from heat and stir in fresh basil leaves until just wilted. Return green beans to the skillet and toss to combine. Serve immediately over jasmine rice.

Notes

The authentic 'three cups' refer to equal parts soy sauce, sesame oil, and rice wine. For convenience, this recipe uses rice wine vinegar. If using actual rice wine, reduce or omit the brown sugar based on sweetness preference.

Nutrition (per serving)

• Calories: 610
• Protein: 46.5 g
• Carbohydrates: 65.3 g
• Fat: 19.8 g
• Fiber: 4.7 g
• Sodium: 880 mg
• Saturated Fat: 3.9 g
• Sugar: 19.1 g
• Cholesterol: 155 mg