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Three-Cup Chicken


  • 1⁄3cup sesame oil
  • 20garlic cloves, minced (yes, twenty!)
  • 10slices thin fresh ginger
  • 2serrano peppers, thinly sliced with seeds
  • 2lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
  • 1⁄3cup soy sauce
  • 1⁄3cup rice wine
  • 3tablespoons sugar
  • 2cups Thai basil
  • 1cup of 1-inch sections scallion


  • Heat up the sesame oil in a wok or a large skillet on high heat.
  • Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
  • Add the chicken pieces and cook until it’s white in color, about 5 minutes.
  • Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
  • Bring to a boil, then turn down the heat to low.
  • Let cook, uncovered, until sauce thickens, about 30 minutes.
  • Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
  • Serve over steamed rice.


  • Frugal chef

    very good & easy. Next time I will simmer the chicken for 15 minutes instead of 30. Our chicken was a little tough, but the flavor was great. Thank you for posting.

  • Saleh Serafi

    Hot Hot Hot ! i would cut down on the serrano peppers. But so god damn good ! i’ve cooked this twice and used apple juice in stead of the rice wine the second time around and it turned out grate!

  • sugarpea

    A Ten Star recipe! Outstanding flavor, spicyness and tenderness-can’t say enough good things about this entree. Only change I would make next time is to double or triple the sauce. Don’t know what oriental basil is so I used fresh chopped ordinary basil. Probably not anything alike but who cares? It was a wonderful meal!!

  • Anita S.

    Wow. Really good. I used all the correct ingredients, but I ended up marinating the chicken in the sauce for over a day. Then as I was cooking the chicken, I added the first garlic portion to it. It came out really good. Next time I think I will do the sauteeing of the garlic, etc., and then make the sauce and marinate the whole thing together. Thanks for posting a great recipe.

  • Oenophilly

    I eat chicken just about every night. and I would have to say that this is easily my favourite recipe. The flavors are all well balanced and the final product tastes exquisite. Definitely make sure that you use fresh ingredients! Also, this recipe freezes and reheats easily for OAMC.

  • Zelda Mae

    I’m still not sure what I did wrong mine ended up like a salt lick. So salty it was difficult to eat so I had to so something wrong but I am not defeated yet I’m going to try it again!

  • Kayarich

    It’s so good and garlicy! Make sure you have good ventilation when cooking this dish. Can’t go wrong with it. Adjustment made: Marinatedd the chicken in the liquid mixture (soy sauce, wine, sugar) 1/2 hour before stir frying process. I suggest that you reduced sugar and soya sauce when cooking, as you might find it too sweet/salty vice versa. You can always taste the dish and add more sugar/soya sauce later. I used rice wine and moscato wine because I didn’t have anough. I didn’t use basil at all. Result… so tasty I have to eat it right away!

  • McReynolds

    Entire family loved it. Used a mix of white wine and gin instead of rice wine and had to use regular basil. All flavors mixed great…

  • mommyoffour

    This is so good. I couldn’t find Thai basil so I omitted it, but we loved it anyway. I will make again and we want to add the basil. I love the spice in this. Thank you so much for sharing your recipe with us.

  • Dr. Jenny

    DH and I made this recipe for dinner tonight and really enjoyed it. I halved the recipe to accommodate the two of us. I was very excited that the dish calls for so much Thai basil as we planted a bunch of it in our garden and thus far, hadn’t used it. This has great flavor. Next time, like Sugarpea suggested, we will double or triple the sauce (it is really yummy). Our sauce reduced very quickly and didnt need the whole 30 minutes to thicken, so I would keep my eye on it more closely next time. DH also thought we would keep the amount of serrano the same as you have posted, even when halving the recipe (we like things spicy). He also suggested peanuts might taste nice in this dish. We’ll have to try that out. Other than halving the recipe, we followed all ingredients and steps as posted and we will definitely make this again, experimenting with the aforementioned suggestions. Thanks for this keeper!