Stir-Fried Taiwanese Three-Cup Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 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 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.

★ 4.6 (10 ratings) Prep: 10 min Cook: 20 min Serves 4 Chinese cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Cover and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
  5. 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.

Frequently asked questions

How long does Stir-Fried Taiwanese Three-Cup Chicken take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Taiwanese Three-Cup Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sesame oil from drying out.

Can I substitute ingredients in Stir-Fried Taiwanese Three-Cup Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Taiwanese Three-Cup Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Taiwanese Three-Cup Chicken?

Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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