Three-Cup Chicken (San Bei Ji) is a beloved Taiwanese dish named for its simple yet flavorful sauce made with equal parts sesame oil, soy sauce, and rice wine. Simmered with garlic, ginger, and fresh basil, the chicken becomes tender, caramelized, and infused with rich, aromatic depth. Served sizzling in a clay pot or wok, it's a bold, comforting dish that perfectly balances savory, sweet, and herbal notes! Visit <a href="https://www.groovyfoodiess.com/">groovyfoodiess.com</a> for more of Sarah's recipes!

Quick Info

⏱️ Under 30 minutes • 🍽️ 4 servings • ⭐ 94%

Nutrition

530 cal • 56g protein • 14g carbs • 27g fat

Tags

[Dairy-Free] • [Under 30 Minutes] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons sesame oil
• 20 garlic cloves
• 5 fresh ginger slices
• 3 fresh Thai red chiles, plus more for serving
• ⅓ cup shaoxing wine
• 3 tablespoons light soy sauce
• 2 tablespoons rock sugar
• 1 tablespoon dark soy sauce
• 1 handful fresh Thai basil
• Cooked rice or noodles, for serving

Instructions Preview

1. Cut the chicken into about 2-inch pieces. …
2. Heat a medium wok over medium. Add the ses…
3. Add the garlic, ginger, and chiles. Cook, …

…and 5 more steps

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