Taiwanese Three Cup Chicken

Taiwanese Three Cup Chicken
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe


2 tbsp (30 mL) Dark sesame oil
1 Package (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into quarters
6 Cloves garlic, thinly sliced
1” (2.5 cm) piece Fresh ginger, peeled and thinly sliced
1 1/2 tbsp (22 mL) Soy sauce
1 1 /2 tbsp (22 mL) Shaoxing wine
1 1/2 tbsp 22 mL) Dark sweet soy sauce (kecap manis)
1 cup (250 mL) Thai basil leaves, torn
2 tbsp (30 mL) Green onions, thinly sliced
2 Thai chillies, thinly sliced


HEAT dark sesame oil in a wok or large skillet over medium-high. Add chicken and cook for 3-4 minutes until nicely browned. Add garlic and ginger and continue to cook for 3-4 minutes. Stir in soy sauce, shaoxing wine, and dark sweet soy sauce. Reduce heat to medium-low and continue to cook, covered for 5-7 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Stir in basil leaves and serve. Garnish with green onion and chillies.


Dark sesame oil, shaoxing wine and sweet soy sauce (kecap manis) are available in Asian supermarkets.
For a spicier version add 3 whole dried chillies along with the chicken.

Serve over cooked rice.

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