three cup chicken recipe
The Best three cup chicken recipe
I first tried three cup chicken years ago when a friend from Taiwan shared her family’s recipe with me, and it’s been a staple in my kitchen ever since. What I love most about this dish is how simple it is—just a handful of ingredients, one pan, and about 20 minutes of cooking time—but the flavor is anything but basic. The combination of soy sauce, sesame oil, and rice wine (or sherry, if that’s what you have) creates this rich, savory-sweet sauce that clings perfectly to the chicken and mushrooms. My kids go crazy for it, especially when I serve it over steamed rice with a side of steamed greens. It’s one of those meals that feels special but is easy enough for a weeknight, and I always make extra because it reheats like a dream.
What really sells this recipe for me is how balanced it is. The chicken is lean protein, the mushrooms add fiber and umami, and the sauce—while flavorful—isn’t heavy or overly greasy. I’ve tweaked it over the years to make it a little lighter by cutting back on the oil and using low-sodium soy sauce, but it still tastes just as indulgent. Plus, it’s a great way to get my picky eaters to try mushrooms without complaint because the sauce does all the work. Whether I’m cooking for a weeknight dinner or a casual get-together, three cup chicken always delivers. It’s one of those dishes that’s so good, people ask for the recipe every time.
Three Cup Chicken (San Bei Ji)
A classic Taiwanese dish featuring tender chicken simmered in a fragrant sauce of soy sauce, sesame oil, and basil. The name ‘three cup’ refers to the equal parts of soy sauce, sesame oil, and rice wine used in the traditional recipe.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1/3 cup soy sauce
- 1/3 cup sesame oil
- 1/3 cup Shaoxing wine (or dry sherry)
- 3 cloves garlic, minced
- 3 slices ginger, julienned
- 2-3 Thai chilies, sliced (optional for heat)
- 1/4 cup brown sugar
- 1 cup fresh basil leaves
- 2 tbsp toasted sesame seeds
- 1 green onion, thinly sliced
👨🍳Directions
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1 In a mixing bowl, toss the chicken pieces with cornstarch until evenly coated. Set aside for 10 minutes.
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2 Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until lightly browned but not fully cooked. Remove chicken and set aside.
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3 In the same skillet, add sesame oil, garlic, ginger, and chilies (if using). Sauté for 1 minute until fragrant.
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4 Pour in the soy sauce, Shaoxing wine, and brown sugar. Stir well and bring to a simmer.
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5 Return the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked.
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6 Remove from heat and stir in the fresh basil leaves until wilted.
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7 Garnish with toasted sesame seeds and green onions. Serve hot with steamed rice.
🔧Equipment
- Large skillet or wok
- Mixing bowl
- Tongs or spatula
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Three Cup Chicken (San Bei Ji) Works
Three Cup Chicken is one of those recipes I always reach for because it’s simple, flavorful, and never disappoints. The balance of soy sauce, sesame oil, and basil makes it rich enough for a weeknight dinner but still special enough for company. Whether it’s a potluck, a family meal, or just a quick dish to impress, this one delivers every time—no fuss, just great taste.
❓ Frequently Asked Questions About Three Cup Chicken (San Bei Ji)
1. What is three cup chicken, and why is it called that?
Three cup chicken (三杯鸡) is a classic Taiwanese dish named after its traditional cooking method, which uses one cup each of soy sauce, sesame oil, and rice wine (or sometimes sugar). The “three cups” refer to equal parts of these key ingredients, though modern recipes often adjust the ratios. The dish is known for its rich, savory-sweet flavor and tender chicken.
2. Can I substitute any of the three main ingredients?
Yes! While the traditional recipe calls for soy sauce, sesame oil, and rice wine, you can make substitutions based on availability or dietary needs: – Soy sauce: Use tamari (gluten-free) or coconut aminos (soy-free). – Sesame oil: A neutral oil (like vegetable oil) can work in a pinch, but the flavor won’t be as nutty. – Rice wine: Substitute with dry sherry, mirin (sweeter), or even apple juice (non-alcoholic). Avoid cooking wine with added salt.
3. How do I prevent the chicken from becoming tough or dry?
To keep the chicken tender: – Cut the chicken into even, bite-sized pieces so they cook quickly. – Marinate briefly (10–15 minutes) if using a marinade with soy sauce or salt to avoid over-tenderizing. – Cook on medium heat—high heat can dry out the chicken. Simmer gently until just cooked through (about 8–10 minutes). – Use thigh meat instead of breast for juicier results.
4. What can I serve with three 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 gai lan (Chinese broccoli). – Pickled vegetables (e.g., cucumbers or radishes) to cut through the richness. – Egg noodles or rice noodles for a heartier meal.
5. Can I make three cup chicken ahead of time or freeze it?
– Make ahead: The dish tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days. Reheat gently in a pan or microwave. – Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat slowly to prevent the sauce from separating. Note that the texture of the chicken may soften slightly after freezing.
