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 developed and reviewed.

A fragrant Taiwanese classic featuring tender chicken simmered in a savory, sweet, and aromatic sauce with fresh basil leaves. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 3 Chinese cuisine 340 cal/serving

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Ingredients

500 grams, cut into bite-sized pieces bone-in chicken thighs
3 tablespoons sesame oil
6, smashed garlic cloves
2 tablespoons, thinly sliced ginger
3, cut into 2-inch lengths scallions
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.