How To Make Easy Three Cup Chicken Recipe-San Bei Ji

This three cup chicken recipe is an easy and full flavored chicken recipe made with lots of garlic and fresh basil. A little spicy and a whole lot good, three cup chicken refers to soy sauce, rice wine and sesame oil.

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I’m always on the lookout for easy chicken recipes and this Taiwanese three cup chicken recipe from the New York Times with 7000 5-star reviews caught my eye.

Many of my easy chicken recipes such as this recent Vietnamese lemongrass chicken stir-fry are Asian influenced and perfect for weeknight dining.

So why wouldn’t I try this simple Taiwanese chicken?

Alex lived in Taiwan during the pandemic and though we’ve never been there, it sounds like a beautiful country and one I want to visit.

He gave me a superb cookbook that he approves of, and sure enough their recipe for three cup chicken is very similar.

Why Three Cup Chicken Recipe is Incredible

I love this popular Taiwanese dish not just because it is made quickly, but because of its awesome flavor profile.

Once you make it you will see that it can be adapted many ways.

Want it saucy? No problem.

Want it spicier? No problem.

Taiwanese three-cup chicken is spicy, salty and savory-all things I love in a simple recipe.

Plus it has fresh basil which I happen to love!

Other than fresh basil, most of the ingredients I have on hand, which is a big plus for a weeknight meal!

Key Ingredients and Substitutions for Three Cup Chicken

Shaoxing Rice Wine or sake- I always keep in the fridge for cooking. You should too! But use dry sherry if that’s what you have.

Soy Sauce – I always have light and dark. What’s the difference? 

Believe it or not light soy sauce is actually saltier and more common in Chinese recipes. 

I use dark soy sauce like Kikkoman, as my regular soy sauce for most recipes. It is also sweeter than light soy sauce.

Garlic-10 cloves of garlic seems like a lot of garlic and it is-but not in this recipe! No need to chop-whole garlic cloves are what’s needed.

Fresh Ginger- I always recommend ginger in the tube found in the produce section but lately I have found myself buying a fresh knob of ginger and storing it well wrapped in the freezer. 

Pro tip: When I need it I merely use a microplane and grate what I need. No need to peel!

Chicken- Boneless or bone-in chicken thighs are recommended for this recipe, with or without skin, cut into bite-size chicken chunks. If you were in Taiwan more than likely they would chop up a whole chicken, bones and skin included, into 2″ pieces and cook with that. 

Dark meat is preferred in this dish, but I have no problems if you want to use chicken breast. Just be sure not to dry it out when cooking.

Chiles-You could use red pepper flakes but I always keep dried red chili peppers on hand. I use Arbol chilies in Mexican cuisine, too. Use more or less depending on your personal preference for heat.

After visiting China, Zoe and I actually couldn’t wait to get back to boneless, skinless chicken breast!

Basil – Thai basil is recommended and in the summer I usually grow some. Not being summer I used fresh Italian basil.

Sesame Oil – Here in the US we are taught that sesame oil should be used as a drizzle after cooking. In this recipe sesame oil is used to cook in. No, it’s not too much, but be sure not to use toasted sesame oil or the flavor will be much stronger.

How To Make 3 Cup Chicken Recipe

Heat sesame oil over high heat in a wok or large skillet. When the oil shimmers, add ginger, garlic, scallions and peppers, and cook until fragrant.

Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. 

Add the chicken, and cook, stirring occasionally, until it is golden brown at the edges.

Add brown sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil.

Lower the heat and let simmer until the sauce has reduced and started to thicken, approximately 15 minutes.

You can leave this soupy or simmer it until thickened to the consistency you prefer.

Remove from heat and add the basil.

Let sit a few minutes so the fresh basil leaves can wilt. Or not!

Add a garnish of green onions so everything looks beautiful!

What to Serve With This Three Cup Chicken Recipe

Serve three cup chicken with white rice.

I also served this with fresh steamed broccoli and green beans would be great also.

I’ve not made many Taiwanese recipes but this three cup chicken sounded so good.

And good it was. Though this was the first time I made it, Manservant asked how soon I’d be making it again! 

In my opinion, the best part of this great recipe is the sauce and the fresh basil that adds an intense flavor to this tender chicken.

Luckily, this easy healthy chicken recipe turned out great and we barely had leftovers.

Frankly, I was a bit bummed! 

Other Easy Chicken Recipes

Chinese Sweet and Spicy Chicken

Thai Garlic Pepper Chicken

Ketchup Chicken

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