Three Cup Chicken - Easy Chicken Recipe
A classic and easy comfort food, this Three Cup Chicken recipe flavors chicken to the max with rice wine, sesame oil, and soy sauce!
Those three liquids are the core of what makes Three Cup Chicken special, with each packing in its own flavor. You’ll want to get great quality versions that have aroma as well to elevate the taste. Lee Kum Kee Sesame Oil and Lee Kum Kee Less Sodium Soy Sauce are perfect for this. For extra flavor, add ginger, garlic, chilies, and aromatic Thai basil. This is perfect with a bowl of rice for a simple weeknight dinner.
What You Will Need
Ingredients
- 800 g. chicken thighs, cut into bite-sized pieces (about 6 thighs)
- 2 Tbsp. ginger, sliced
- 1 whole bulb garlic, cloves separated (peeled)
- 1–3 Thai chilies, lightly crushed
- 1 handful Thai basil leaves
- Steamed rice, for serving
Seasoning
- 2 1/2 Tbsp. Lee Kum Kee Pure Sesame Oil
- 2 1/2 Tbsp. Lee Kum Kee Less Sodium Soy Sauce
- ~15 g rock sugar
- 5 Tbsp. clear rice wine (ie. mijiu)
Made with
Lee Kum Kee products
How to make it
-
Heat the aromatics:
Heat the Lee Kum Kee Pure Sesame Oil in a wok or deep pan over medium heat. Add ginger, garlic cloves, and Thai chilies. Stir-fry for about 1–2 minutes until fragrant.
-
Brown the chicken:
Add the chicken thigh pieces. Stir-fry for 4–5 minutes until the outside is lightly browned. -
Season and braise:
Pour in the Lee Kum Kee Less Sodium Soy Sauce and rice wine. Add the rock sugar. Stir to combine and let it simmer gently for 10–12 minutes, until the chicken is cooked through and the sauce slightly thickens. -
Finish with basil:
Turn off the heat and toss in the Thai basil. Stir until the leaves wilt from the residual heat. -
Serve:
Spoon the chicken and sauce over hot steamed rice. Find more easy chicken dinner recipes on our recipes page!
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