Three Cup Chicken (San Bei Ji)
A classic Taiwanese dish with chicken braised in soy sauce, rice wine, and sesame oil. A flavorful and aromatic dinner that's completely nut-free.
15m prep + 35m cook4 servings
Contains wheatContains soyContains sesameNUTS-free
520 cal|40g protein|15g carbs|30g fat|1g fiber
Ingredients
- 1.5 lbs Chicken Thighs
- 1/2 cup Soy Sauce
- 1/2 cup Rice Wine (Shaoxing)
- 1/2 cup Sesame Oil
- 2 inch Ginger
- 6 cloves Garlic
- 1 cup Thai Basil
- 1 tbsp Sugar
- 1 tbsp Cornstarch
Instructions
- 1Cut chicken thighs into bite-sized pieces. Marinate with cornstarch for 10 minutes.
- 2Heat sesame oil in a clay pot or heavy-bottomed pot over medium heat.
- 3Add ginger and garlic and sauté until fragrant.
- 4Add chicken and cook until browned on all sides.
- 5Pour in soy sauce and rice wine. Add sugar.
- 6Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through.
- 7Stir in Thai basil just before serving.
- 8Serve hot with rice.
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.