Stir-Fried Taiwanese Three-Cup Chicken

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

A fragrant and savory Taiwanese classic featuring tender chicken simmered in a balanced sauce of soy, sesame oil, and rice wine with fresh basil. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 20 min Serves 4 Chinese cuisine 380 cal/serving

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Ingredients

500 g, cut into bite-sized pieces boneless chicken thighs
3 tbsp sesame oil
3 tbsp soy sauce
3 tbsp Shaoxing rice wine
1 cup fresh Thai basil leaves
6, thinly sliced garlic cloves
1-inch piece, julienned ginger
2 whole, optional dried red chili peppers
1 tbsp vegetable oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 6 thinly sliced garlic cloves and 1-inch julienned ginger, stir-fry for 30 seconds until fragrant but not browned.
Step 2: Add 500 g boneless chicken thighs cut into bite-sized pieces, stir-fry for 4-5 minutes until the edges begin to brown and chicken is mostly cooked through.
Step 3: Pour in 3 tbsp soy sauce, 3 tbsp sesame oil, and 3 tbsp Shaoxing rice wine along with 2 whole dried red chili peppers if using. Stir to coat the chicken and reduce heat to medium-low.
Step 4: Cover and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
Step 5: Remove the lid, add 1 cup fresh Thai basil leaves, and stir for 1 minute until wilted and aromatic. Serve hot with steamed rice.