Stir-Fried Three-Cup Chicken with Basil and Sesame

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 stir-fry of chicken pieces coated in equal parts soy sauce, sesame oil, and Shaoxing wine, finished with fresh basil leaves for a classic Shanghainese twist. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs chicken thighs, light soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
3 tbsp light soy sauce
3 tbsp sesame oil
3 tbsp Shaoxing wine
6 cloves, smashed garlic cloves
1-inch piece, julienned ginger
1 cup, loosely packed Thai basil leaves
2 tbsp vegetable oil
1 tbsp rock sugar

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until hot but not smoking. Add 6 smashed garlic cloves and 1-inch julienned ginger, stir-frying for 30 seconds until fragrant.
Step 2: Add 1 lb chicken thigh pieces and stir-fry for 5-6 minutes until the edges start to brown and chicken is nearly cooked through.
Step 3: Pour in 3 tbsp light soy sauce, 3 tbsp sesame oil, 3 tbsp Shaoxing wine, and add 1 tbsp rock sugar. Stir continuously to coat the chicken evenly and cook for 3 more minutes until sauce thickens and glazes the chicken.
Step 4: Add 1 cup loosely packed Thai basil leaves and toss quickly until wilted but still vibrant green, about 30 seconds.
Step 5: Remove from heat and serve immediately with steamed rice.