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Yield: 4
Three Cup Chicken
This classic Taiwanese dish is so easy to make and can be great for meal prepping! Hot Tip: Save some extra sauce and throw it over noodles!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 1-1.5 pounds of chicken drumsticks, cut (sub with thighs, wings, etc)
- 1/3 cup light soy sauce
- 1/3 cup Chinese cooking wine
- 1/3 cup toasted sesame oil
- 1-2 tbsp sugar (Or to taste - I use monkfruit sweetener)
- 2 thin slices of fresh ginger
- 20 cloves garlic
- Large handful of Thai basil
- 1 tbsp baking soda
Instructions
- Toss chicken with baking soda until evenly coated and let sit for 10 minutes.
- Make the sauce. Combine soy sauce, cooking wine, toasted sesame oil, and sweetener and set aside.
- Rinse baking soda off of the chicken and pat dry.
- In a large pan over medium high heat, add ginger and garlic cloves. Toss until fragrant.
- Add the chicken and brown on all sides. (This step is optional but I find that this helps keeps the chicken together)
- Reduce the heat to medium low. Add in the sauce and make sure the chicken is evenly coated in the sauce. It's okay if the sauce doesn't fully cover the chicken.
- Cover and cook for 10-15 minutes or until chicken is done cooking (internal temp 165 F)
- Uncover and give your chicken a gentle toss. Add Thai basil to taste and toss. Cook for another 1 minute.
- Serve with steamed rice and enjoy!
