Braised Taiwanese Three-Cup Chicken with Basil

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken pieces slow-cooked in a fragrant sauce of sesame oil, soy sauce, and rice wine, finished with fresh basil leaves. This Chinese-inspired chicken recipe, ready in about 40 minutes, pairs sesame oil, soy sauce, Shaoxing rice wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Chinese cuisine 480 cal/serving

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Ingredients

600 g boneless chicken thighs, cut into 1-inch pieces
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup Shaoxing rice wine
3 tbsp fresh ginger, sliced
6 garlic cloves, smashed
1 cup Thai basil leaves
1 tbsp sugar
1 tbsp vegetable oil
1 small red chili, sliced (optional)

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Instructions

Step 1: Heat 1 tbsp vegetable oil and 1/3 cup sesame oil in a wok or heavy skillet over medium-high heat until shimmering.
Step 2: Add 3 tbsp sliced fresh ginger and 6 smashed garlic cloves, stir-frying for 1 minute until fragrant but not browned.
Step 3: Add 600 g boneless chicken thigh pieces to the wok, stir-frying for 5 minutes until the edges start to brown.
Step 4: Pour in 1/3 cup soy sauce, 1/3 cup Shaoxing rice wine, and add 1 tbsp sugar and 1 small sliced red chili, stirring to combine.
Step 5: Reduce heat to medium-low and cover the wok, simmering gently for 15 minutes until the chicken is tender and the sauce thickens slightly.
Step 6: Remove the lid, increase heat to medium, and stir in 1 cup fresh Thai basil leaves, cooking for 1 more minute until the basil wilts and the sauce coats the chicken.
Step 7: Serve immediately with steamed rice.