3 Cup Chicken

5 from 2 votes
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3 Cup Chicken is sweet, savory, and always in my weeknight dinner rotation! It’s so flavorful and delicious with a simple bowl of rice. And the best part is it’s SO EASY to make!


3 Cup Chicken is super flavorful and so easy to make! Perfect for a quick weeknight meal 🐓 #cjeatsrecipes #3cupchicken #chinesefood

♬ original sound – Chris Joe

Ingredients for 3 Cup Chicken

  • SHAOXING WINE – If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
  • LIGHT SOY SAUCE vs. DARK SOY SAUCE – Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. Because I use these two ingredients at 1:1 ratio and there are so few ingredients in this recipe, there is not a substitute I can recommend 🙁
  • NEUTRAL OIL – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
  • BASIL – I have made this recipe to success with both Thai basil & regular basil! The only requirement is it must be FRESH basil!
  • MSG – As always, this is optional.

Recipe Tip for 3 Cup Chicken


  • If you find that your sauce is not thickening, simmer uncovered – this should help!

If you tried this 3 Cup Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

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5 from 2 votes

3 Cup Chicken

Servings: 3



  • 6 slices ginger
  • 6 cloves garlic
  • 4 dried red chilis
  • 2 cups fresh basil


  • Cut your chicken thigh into 2" pieces and set aside, then prep your ginger, garlic, chili and basil and place in a separate bowl.
  • Premix your sauce by combining hot water, shaoxing wine, light and dark soy sauce, msg, sugar, and sesame oil.
  • In a large pot or dutch oven, heat 2 tbsp of avocado oil over medium high heat and fry your ginger, garlic, and chili for 30 seconds or until fragrant.
  • Add your chicken thigh and saute for 2-3 minutes until the chicken has slightly browned.
  • Add your premixed sauce and mix to combine. Bring to a rapid simmer and cover and turn the heat to medium low. Braise for 15-20 minutes until the sauce has thickened. Turn off the heat and add your fresh basil and combine until wilted. Serve over hot rice and enjoy!


Calories: 619kcalCarbohydrates: 13gProtein: 39gFat: 43gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 222mgSodium: 848mgPotassium: 583mgFiber: 1gSugar: 8gVitamin A: 1021IUVitamin C: 5mgCalcium: 61mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating


  1. 5 stars
    I’ve made this recipe three times since I first tried it a few months ago. One of the times I tried it with tofu instead of chicken, and it was good but not as saucy since the tofu soaks everything up. So good, an immediate fave!