Three-Cup Chicken
A truly restaurant worthy recipe that's easy to make at home with everyday ingredients. Adapted from Sam Sifton of the New York Times.
Servings: 4 people
Ingredients
- 3 tablespoons sesame oil divided, (not toasted sesame oil)
- 3 tablespoons grated fresh ginger
- 12 cloves garlic coarsely chopped
- 4 green onions coarsely chopped
- 1/2 teaspoon red pepper flakes or more
- 2 pounds boneless skinless chicken thighs cut into bite-size pieces
- 1 tablespoon light brown sugar
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 2 ounces fresh basil leaves torn if large
- 3 cups hot cooked rice (about 1 cup dry rice)
Instructions
- Heat a large skillet or wok over high heat until hot. Add 2 tablespoons oil, ginger, garlic, green onions, and red pepper flakes; cook and stir until fragrant, 1 to 2 minutes.
- Scrape aromatics to the side of the skillet. Add remaining oil and swirl to distribute. Add chicken; cook and stir until browned and beginning to crisp, about 7 minutes.
- Add sugar, rice wine, and soy sauce; stir to combine, scraping up any browned bits, and bring to boil. Lower heat and keep at a high simmer until sauce has thickened to a sticky, deep golden brown, 12-15 minutes. (recipe note #1)
- Turn off heat and stir in basil. Serve with hot cooked rice.
Notes
- If your sauce is thickening too quickly, reduce the heat instead of the braising time. You want to allow the flavors to fully permeate and tenderize the chicken.
- Note that you'll need to cook rice according to package directions to be hot when the rest of the dish is ready to serve. I recommend long grain white rice or brown basmati.
Nutrition
Calories: 602kcal | Carbohydrates: 44g | Protein: 50g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 1023mg | Potassium: 761mg | Fiber: 2g | Sugar: 4g | Vitamin A: 996IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 3mg
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