3 cup chicken recipe
The Best 3 cup chicken recipe
I’ve been making this 3 cup chicken recipe for years, and it’s one of those dishes that never gets old. It’s simple, flavorful, and always a hit with my family—especially my kids, who ask for seconds every time. The name comes from the basic ratio of ingredients—equal parts soy sauce, sesame oil, and rice wine—but the magic is in how those three things come together to create something so rich and satisfying. It’s the kind of meal that feels special enough for a weeknight dinner but easy enough that I don’t hesitate to whip it up after a long day.
What I love most about this recipe is how versatile it is. You can serve it over rice, toss it with noodles, or even stuff it into lettuce wraps for a lighter option. The chicken stays tender, the sauce clings perfectly, and the garlic and ginger give it just enough kick without being overpowering. Plus, it’s packed with protein and healthy fats from the sesame oil, making it a balanced meal that keeps everyone full and happy. My husband always says it tastes like takeout, but better because I know exactly what’s in it. It’s one of those recipes I keep coming back to because it’s reliable, delicious, and always a crowd-pleaser.
3-Cup Chicken (San Bei Ji)
A classic Taiwanese dish featuring tender chicken thighs braised in a savory-sweet sauce of soy sauce, sesame oil, and rice wine. This easy one-pot meal is packed with bold flavors and pairs perfectly with steamed rice.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 3 tbsp rice wine (or dry sherry)
- 3 tbsp sugar (or brown sugar)
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 2 green onions, chopped (white and green parts separated)
- 1/2 cup fresh basil leaves (or Thai basil)
- 1 tbsp toasted sesame seeds (for garnish)
- 1 red chili, sliced (for heat)
- 1 bell pepper, diced (for crunch)
👨🍳Directions
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1 In a large skillet or wok, heat 2 tbsp of sesame oil over medium-high heat. Add the chicken pieces and cook for 3-4 minutes until lightly browned but not fully cooked. Remove chicken and set aside.
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2 In the same skillet, add the remaining 1 tbsp sesame oil. Sauté the white parts of the green onions, garlic, and ginger for 1 minute until fragrant.
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3 Add the soy sauce, rice wine, and sugar to the skillet. Stir well to combine and let the mixture simmer for 1-2 minutes until slightly thickened.
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4 Return the chicken to the skillet and stir to coat in the sauce. Reduce heat to medium-low, cover, and let simmer for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and tender.
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5 Uncover the skillet, increase heat to medium-high, and let the sauce reduce for 2-3 minutes until glossy and slightly sticky.
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6 Stir in the green onion tops and basil leaves. Cook for an additional 30 seconds until the basil is wilted.
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7 Transfer the chicken to a serving dish, drizzle with any remaining sauce, and garnish with sesame seeds. Serve hot with steamed rice.
🔧Equipment
- Large skillet or wok with lid
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How 3-Cup Chicken (San Bei Ji) Works
This three cup chicken recipe is one of those no-fail dishes that always delivers, no matter the occasion. It’s quick enough for a weeknight dinner but impressive enough for company, and the flavors are simple yet satisfying for both kids and adults. Whether you’re feeding a crowd or just your family, it’s a reliable go-to that never disappoints.
❓ Frequently Asked Questions About 3-Cup Chicken (San Bei Ji)
1. What is 3 cup chicken, and why is it called that?
3 cup chicken is a popular Taiwanese dish named for its simple, balanced sauce made from equal parts soy sauce, sesame oil, and rice wine (or sometimes sugar). The “3 cups” refer to the traditional measurement of each ingredient—typically one cup each—though modern recipes often adjust the ratios for taste. The dish is known for its rich, aromatic flavor and tender chicken.
2. Can I substitute any ingredients in the 3 cup chicken recipe?
Yes! While the classic version uses soy sauce, sesame oil, and rice wine, you can make substitutions based on dietary needs or preferences: – Soy sauce: Use tamari or coconut aminos for a gluten-free option. – Rice wine: Substitute with dry sherry, mirin, or even a splash of apple juice in a pinch. – Sesame oil: A small amount of peanut oil can work, but the flavor will differ. – Chicken: Swap for tofu, shrimp, or mushrooms for a vegetarian or seafood twist.
3. How do I prevent the chicken from drying out?
To keep the chicken juicy: – Use bone-in, skin-on thighs (they stay moist better than breast meat). – Marinate the chicken for at least 30 minutes (or up to 2 hours) before cooking. – Cook on medium heat and avoid overcrowding the pan to ensure even browning. – Cover the pan while simmering to trap steam and retain moisture.
4. What’s the best way to serve 3 cup chicken?
This dish pairs well with: – Steamed rice (jasmine or short-grain) to soak up the sauce. – Stir-fried greens like bok choy, spinach, or broccoli for freshness. – Pickled vegetables (e.g., radish or cucumber) to cut through the richness. – A fried egg on top for extra protein and a creamy texture. Serve it family-style for a cozy, shareable meal!
5. Can I make 3 cup chicken ahead of time or freeze leftovers?
Yes! The flavors deepen over time, making it great for meal prep: – Fridge: Store in an airtight container for up to 3–4 days. Reheat gently in a pan or microwave. – Freezer: Freeze for up to 1 month (without garnishes like basil or scallions). Thaw overnight in the fridge and reheat slowly to avoid drying out. – Tip: If the sauce thickens too much after refrigeration, add a splash of water or rice wine while reheating.
