Stir-Fried Taiwanese Three-Cup Chicken with Basil

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 Taiwanese classic featuring tender chicken simmered in a savory, sweet, and aromatic sauce with fresh basil leaves. This Chinese chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, sesame oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 340 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 3 Chinese cuisine 340 cal/serving

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Ingredients

500 grams bone-in chicken thighs, cut into bite-sized pieces
3 tablespoons sesame oil
6 garlic cloves, smashed
2 tablespoons ginger, thinly sliced
3 scallions, cut into 2-inch lengths
1 cup Taiwanese basil leaves
3 tablespoons soy sauce
3 tablespoons rice wine
1 tablespoon dark brown sugar
1/2 teaspoon (optional for heat) red chili flakes

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Instructions

Step 1: Heat 3 tablespoons of sesame oil in a wok over medium-high heat until shimmering. Add 6 smashed garlic cloves and 2 tablespoons thinly sliced ginger, stir-frying for 1 minute until fragrant but not browned.
Step 2: Add 500 grams of chicken thighs cut into bite-sized pieces and cook for 5-7 minutes, stirring frequently until the chicken is golden all over.
Step 3: Pour in 3 tablespoons each of soy sauce and rice wine along with 1 tablespoon dark brown sugar and 1/2 teaspoon red chili flakes. Stir to combine and reduce heat to medium-low, simmering uncovered for 8-10 minutes until the sauce thickens and coats the chicken.
Step 4: Toss in 3 scallions cut into 2-inch lengths and 1 cup of fresh Taiwanese basil leaves, stirring for 1 minute until the basil wilts and releases aroma. Remove from heat and serve immediately.