Three-Cup Chicken
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Prep Time
8 minsCook Time
6-8 minsFree Time
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This classic Taiwanese dish uses mostly Asian pantry staples and is a cinch to put together. The name comes from the traditional recipe, which is made using equal parts soy sauce, Shaoxing wine, and sesame oil. (The proportions in our version are a little different.) Be sure to make extra rice to soak up that good sauce!
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What You’ll Need
What You’ll Need
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Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, minced
- 2 garlic cloves, finely chopped or ½ teaspoon garlic powder
- ⅛ teaspoon chili flakes
- 8 oz (225g) boneless skinless chicken thighs, cut in 1” chunks
- 2 tablespoons shaoxing wine (Chinese cooking wine)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- ½ cup (10g) basil leaves (preferably Thai)
Preparation
- Place the oils, ginger, garlic, and chili flakes in the Anyday dish and mix to combine. Cover with the lid (knob lifted). Cook in the microwave for 1-2 minutes, or until the garlic has softened.
- Add the chicken, shaoxing wine, light soy sauce, dark soy sauce, sugar and cornstarch and mix until fully dissolved. Cover and continue cooking with the lid slightly ajar for 5-6 minutes, or until the chicken is fully cooked and the sauce has thickened.
- Toss in the basil leaves and serve while warm.
Serving suggestions & tips
- For a vegetarian dish, use firm tofu or cauliflower florets instead of chicken.
- Enjoy over rice or with a side of bok choy.
Recipe notes
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.