Taiwanese Three Cup Chicken (San Bei Ji)
A classic Taiwanese dish featuring tender chicken braised in a flavorful sauce of rice wine, sesame oil, and ginger. Uses coconut aminos instead of soy sauce.
15m prep + 30m cook4 servingsSafety: 98/100
Contains sesameSOY-free
480 cal|35g protein|15g carbs|30g fat|2g fiber
Ingredients
- 1.5 lbs Chicken Thighs
- 1/4 cup Sesame Oil
- 1/4 cup Rice Wine (Shaoxing)
- 1/4 cup Coconut Aminos
- 2 inches Ginger
- 6 cloves Garlic
- 1 cup Thai Basil
- 1 tsp Sugar
- 1 tbsp Cornstarch
Instructions
- 1Cut chicken into bite-sized pieces and marinate with cornstarch for 10 minutes.
- 2Heat sesame oil in a wok or large skillet over medium-high heat.
- 3Add ginger and garlic, sauté until fragrant.
- 4Add chicken and cook until browned on all sides.
- 5Pour in rice wine and coconut aminos. Add sugar.
- 6Bring to a simmer, then reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
- 7Stir in Thai basil and cook for another minute until wilted. Serve hot.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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