Three Cup Chicken (San Bei Ji) - Soy-Free
A classic Taiwanese dish featuring chicken braised in a flavorful sauce of rice wine, sesame oil, and ginger, adapted to be completely soy-free. Traditionally, soy sauce is used, but this recipe employs coconut aminos as a substitute to maintain the umami flavor while avoiding soy.
Ingredients
- 1.5 lbs Chicken thighs
- 1/4 cup Sesame oil
- 1/4 cup Rice wine
- 1/4 cup Coconut aminos
- 2 inches Ginger
- 6 cloves Garlic
- 1 cup Thai basil
- 2 stalks Scallions
- 1 tbsp Brown sugar
- 1 tsp Arrowroot starch
- 1 tbsp Water
Instructions
- 1Cut the chicken thighs into 1-inch pieces. Marinate with arrowroot starch and water for 15 minutes.
- 2Smash the ginger and garlic cloves.
- 3Heat sesame oil in a wok or large skillet over medium-high heat. Add ginger and garlic and stir-fry until fragrant.
- 4Add the chicken and stir-fry until browned on all sides.
- 5Pour in rice wine and coconut aminos. Add brown sugar.
- 6Bring to a simmer, then reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through.
- 7Stir in the Thai basil and scallions. Cook for another minute until wilted.
- 8Serve hot with rice.
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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