Ever crave a comforting, aromatic dish that fills your home with incredible smells? Three Cups Chicken is that magical Taiwanese classic we can’t get enough of—and we’ve gathered 21 delicious twists to keep your dinner rotation exciting. From quick weeknight versions to slow-cooked favorites, there’s a variation here for every home cook. Ready to find your new go-to? Let’s dive in!
Classic Taiwanese Three Cups Chicken
Perhaps it’s the simplicity that draws me back to this dish time and again, the way three humble ingredients can transform chicken into something deeply comforting and aromatic, a quiet reminder of how little we truly need to create something beautiful.
Ingredients
– Chicken thighs – 1.5 lbs
– Sesame oil – ¼ cup
– Soy sauce – ¼ cup
– Rice wine – ¼ cup
– Ginger – 6 slices
– Garlic – 8 cloves
– Basil – 1 cup
– Sugar – 1 tbsp
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch pieces.
2. Heat ¼ cup sesame oil in a heavy-bottomed pot over medium heat until shimmering.
3. Add 6 slices ginger and 8 cloves garlic, sauté for 2 minutes until fragrant but not browned.
4. Add chicken pieces, cook for 5 minutes until no longer pink on the outside.
5. Pour in ¼ cup soy sauce, ¼ cup rice wine, and 1 tbsp sugar, stirring to combine.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
7. Uncover, increase heat to medium-high, and cook for 10 minutes until sauce reduces and thickens.
8. Stir in 1 cup basil leaves and cook for 1 minute until just wilted.
9. Remove from heat and let rest for 2 minutes before serving.
Dark, glossy, and deeply savory, the chicken emerges tender with a sticky glaze that clings to each piece, while the basil lends a fresh, aromatic lift that cuts through the richness—serve it over steamed jasmine rice to soak up every last drop of the intense sauce, or alongside simply blanched greens for contrast.
Spicy Three Cups Chicken with Red Chili
Nostalgia washes over me as I prepare this dish, the aroma of chili and garlic filling my kitchen with warmth and comfort. It’s a recipe that feels like a quiet conversation with tradition, simple yet deeply satisfying. Let’s begin with the essentials.
Ingredients
– Chicken thighs – 1 lb
– Garlic – 6 cloves
– Ginger – 1 inch piece
– Red chili – 2
– Soy sauce – ¼ cup
– Sesame oil – 2 tbsp
– Sugar – 1 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Cut 1 lb of chicken thighs into 1-inch cubes and set aside.
2. Mince 6 cloves of garlic and 1 inch piece of ginger finely.
3. Slice 2 red chilies thinly, removing seeds for less heat if preferred.
4. Heat 2 tbsp of vegetable oil in a skillet over medium-high heat until it shimmers.
5. Add the minced garlic and ginger to the skillet, sautéing for 1 minute until fragrant.
6. Tip: Sautéing garlic and ginger first enhances their flavors without burning.
7. Add the chicken cubes to the skillet, cooking for 5 minutes until lightly browned on all sides.
8. Pour in ¼ cup of soy sauce and 2 tbsp of sesame oil, stirring to coat the chicken evenly.
9. Stir in 1 tbsp of sugar and the sliced red chilies, reducing the heat to medium.
10. Simmer the mixture uncovered for 10 minutes, stirring occasionally.
11. Tip: Simmering uncovered allows the sauce to thicken naturally for a richer texture.
12. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
13. Tip: Let the dish rest for 2 minutes off the heat to let the flavors meld together beautifully.
14. Serve immediately while hot.
Lusciously tender, the chicken melts in your mouth with a bold, spicy kick from the chilies, balanced by the savory depth of soy and sesame. Try it over steamed jasmine rice to soak up every bit of the glossy sauce, or pair it with crisp vegetables for a refreshing contrast.
Garlic-Infused Three Cups Chicken
Years of cooking have taught me that the simplest dishes often hold the deepest memories, and this garlic-infused three cups chicken is no exception—it’s a quiet, aromatic journey back to my grandmother’s kitchen, where patience and warmth filled every pot.
Ingredients
– Chicken thighs – 1.5 lbs
– Garlic cloves – 10
– Sesame oil – ¼ cup
– Soy sauce – ¼ cup
– Rice wine – ¼ cup
– Brown sugar – 2 tbsp
– Ginger – 1 inch piece
– Fresh basil leaves – ½ cup
Instructions
1. Trim any excess fat from 1.5 lbs of chicken thighs and cut them into 2-inch pieces.
2. Peel and thinly slice 10 garlic cloves and the 1-inch piece of ginger.
3. Heat ¼ cup of sesame oil in a heavy-bottomed pot over medium heat until it shimmers lightly.
4. Add the sliced garlic and ginger to the pot, sautéing for 2-3 minutes until fragrant but not browned to avoid bitterness.
5. Tip: Toasting the garlic gently enhances its sweetness without overpowering the dish.
6. Increase the heat to medium-high and add the chicken pieces, searing for 4-5 minutes until golden brown on all sides.
7. Pour in ¼ cup of soy sauce, ¼ cup of rice wine, and 2 tbsp of brown sugar, stirring to combine evenly.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally.
9. Tip: Simmering covered helps the chicken absorb the flavors fully while keeping it tender.
10. Uncover the pot, increase the heat to medium, and cook for an additional 10 minutes to reduce the sauce until it thickens slightly.
11. Stir in ½ cup of fresh basil leaves and cook for 1 more minute until just wilted.
12. Tip: Adding basil at the end preserves its bright, herbal notes for a fresh finish.
13. Remove from heat and let it rest for 5 minutes before serving. Velvety and rich, the chicken emerges tender with a glossy sauce that clings to each piece, the garlic melding into a subtle sweetness against the savory depth—serve it over steamed jasmine rice or with crusty bread to soak up every last drop, making it a comforting centerpiece for any quiet evening.
Three Cups Chicken with Mushrooms
Musing quietly in my kitchen, the aroma of soy and sesame fills the air, a comforting scent that always brings me back to this simple, soulful dish. It’s a recipe that feels like a gentle hug, perfect for a reflective evening.
Ingredients
– Chicken thighs – 1 lb
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Garlic – 4 cloves
– Ginger – 1-inch piece
– Mushrooms – 8 oz
– Sugar – 1 tbsp
– Basil – ¼ cup
Instructions
1. Cut 1 lb of chicken thighs into 1-inch cubes and set aside.
2. Mince 4 cloves of garlic and grate a 1-inch piece of ginger finely.
3. Slice 8 oz of mushrooms into quarters for even cooking.
4. Heat ¼ cup of sesame oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant but not browned.
6. Tip: Toasting the garlic and ginger gently enhances their flavors without bitterness.
7. Add the chicken cubes to the skillet, stirring to coat in the oil, and cook for 5 minutes until no longer pink.
8. Pour in ½ cup of soy sauce, ¼ cup of rice wine, and 1 tbsp of sugar, stirring to combine.
9. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
10. Tip: Keeping the heat low prevents the sauce from reducing too quickly and burning.
11. Add the sliced mushrooms to the skillet, stirring to incorporate, and cook uncovered for 10 minutes until the mushrooms are tender.
12. Stir in ¼ cup of basil leaves and cook for an additional 2 minutes until wilted.
13. Tip: Adding basil at the end preserves its fresh, aromatic quality for a brighter finish.
14. Remove from heat and let it rest for 5 minutes before serving.
Zesty and rich, the chicken emerges tender with a glossy sauce that clings to every bite, while the mushrooms add an earthy depth. Serve it over steamed rice to soak up every drop, or enjoy it as a standalone comfort, perhaps with a side of crisp vegetables for contrast.
Sweet and Savory Three Cups Chicken
Vividly remembering the first time I tasted this dish, its complex harmony of flavors still lingers in my memory like a cherished secret.
Ingredients
– Chicken thighs – 2 lbs
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Ginger – 3 inch piece
– Garlic – 8 cloves
– Brown sugar – 2 tbsp
– Basil leaves – 1 cup
– Vegetable oil – 2 tbsp
Instructions
1. Cut 2 lbs chicken thighs into 1-inch pieces and pat dry with paper towels.
2. Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering.
3. Add chicken pieces in a single layer and cook for 5 minutes without moving to develop a golden-brown crust.
4. Flip chicken pieces and cook for another 4 minutes until browned on both sides.
5. While chicken cooks, slice 3 inch ginger into thin coins and crush 8 garlic cloves with the side of your knife.
6. Remove chicken from pot and set aside, leaving about 1 tbsp oil in the pot.
7. Add ginger and garlic to the pot and cook for 1 minute until fragrant but not browned.
8. Return chicken to the pot along with any accumulated juices.
9. Pour in ½ cup soy sauce, ¼ cup sesame oil, ¼ cup rice wine, and 2 tbsp brown sugar.
10. Bring mixture to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
11. Simmer gently for 25 minutes, resisting the urge to lift the lid more than once to check consistency.
12. Uncover and increase heat to medium to reduce the sauce for 5 minutes until it coats the back of a spoon.
13. Turn off heat and stir in 1 cup fresh basil leaves until just wilted.
14. Let rest for 3 minutes before serving to allow flavors to meld.
Momentarily, the tender chicken yields to gentle pressure while the glossy sauce clings perfectly to each piece. The aromatic basil cuts through the rich sweetness, creating a balance that feels both comforting and sophisticated—try serving it over jasmine rice to catch every last drop of the incredible sauce.
Three Cups Chicken with Basil
Perhaps it’s the simplicity that makes this dish so comforting—just a few ingredients, a single pot, and the quiet sizzle that fills the kitchen with the warm, anise-like fragrance of basil. It feels like a gentle pause in the middle of a busy week, a reminder that some of the best meals aren’t complicated, just deeply satisfying.
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Garlic – 8 cloves
– Ginger – 2-inch piece
– Basil – 1 cup
– Sugar – 1 tbsp
Instructions
1. Cut the chicken thighs into 1-inch pieces and pat them dry with a paper towel to ensure even browning.
2. Heat the sesame oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer, working in batches if needed to avoid overcrowding, and sear for 3–4 minutes per side until golden brown.
4. Tip: Let the chicken develop a crust without moving it too much—this builds flavor for the sauce.
5. Mince the garlic and slice the ginger into thin coins, then add them to the pot, stirring for 1 minute until fragrant.
6. Pour in the soy sauce, rice wine, and sugar, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the chicken is tender and cooked through.
8. Tip: Simmering with the lid on traps steam, keeping the chicken moist and infusing it with the sauce’s savory-sweet notes.
9. While the chicken cooks, rinse and dry the basil leaves, setting them aside.
10. After 20 minutes, uncover the pot, increase the heat to medium, and cook for another 5 minutes to reduce the sauce slightly.
11. Stir in the basil leaves and cook for just 1 minute until they wilt but remain vibrant green.
12. Tip: Adding the basil at the end preserves its fresh, aromatic quality—overcooking can make it bitter.
13. Remove from heat and let it rest for 2 minutes before serving.
Oh, the way the tender chicken soaks up that rich, glossy sauce, with the basil lending a peppery brightness that cuts through the umami depth. Serve it over steamed jasmine rice to catch every last drop, or alongside crisp vegetables for a contrast in textures that feels both hearty and light.
Three Cups Chicken Stir-Fry
Sometimes, the simplest dishes carry the deepest memories, like this three cups chicken stir-fry that whispers of quiet evenings and shared meals. It’s a gentle dance of flavors that feels both familiar and comforting, a recipe that asks for little but gives so much in return.
Ingredients
– Chicken thighs – 1 lb
– Garlic – 6 cloves
– Ginger – 1-inch piece
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Brown sugar – 2 tbsp
– Basil leaves – 1 cup
– Vegetable oil – 2 tbsp
Instructions
1. Cut 1 lb chicken thighs into 1-inch cubes and pat dry with paper towels to ensure even browning.
2. Mince 6 cloves garlic and slice 1-inch piece ginger into thin matchsticks.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Add chicken to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
5. Reduce heat to medium and add minced garlic and sliced ginger, sautéing for 1 minute until fragrant.
6. Pour in ½ cup soy sauce, ¼ cup sesame oil, ¼ cup rice wine, and 2 tbsp brown sugar, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
8. Uncover, increase heat to medium, and cook for another 5 minutes until the sauce thickens slightly.
9. Stir in 1 cup basil leaves and cook for 1 minute until just wilted.
Let the rich, savory sauce cling to each tender piece of chicken, with the basil adding a fresh, aromatic finish. Serve it over steamed jasmine rice to soak up every last drop, or alongside crisp vegetables for a light, balanced meal that feels both nourishing and deeply satisfying.
Ginger and Scallion Three Cups Chicken
Vividly recalling the warmth of my grandmother’s kitchen, this dish always brings comfort on crisp autumn evenings, its aromatic steam rising like gentle memories. The simplicity of ginger and scallion transforms humble chicken into something deeply nourishing, a quiet celebration of familiar flavors.
Ingredients
Chicken thighs – 1.5 lbs
Ginger – 3 tbsp, minced
Scallions – ½ cup, chopped
Soy sauce – ¼ cup
Sesame oil – 2 tbsp
Sugar – 1 tbsp
Vegetable oil – 2 tbsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure even browning.
2. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering, about 350°F.
3. Place chicken skin-side down and cook undisturbed for 6 minutes until golden brown and crispy.
4. Flip chicken and cook for another 4 minutes until the other side is lightly browned.
5. Remove chicken from skillet and set aside on a plate, leaving rendered fat in the pan.
6. Reduce heat to medium and add minced ginger, sautéing for 1 minute until fragrant but not browned.
7. Stir in chopped scallions and cook for 30 seconds just to soften slightly.
8. Pour in soy sauce, sesame oil, and sugar, stirring to combine into a glossy sauce.
9. Return chicken to the skillet, nestling pieces into the sauce.
10. Cover and simmer over low heat for 15 minutes until chicken reaches 165°F internally.
11. Uncover and simmer for 2 more minutes to slightly reduce the sauce.
12. Remove from heat and let rest for 3 minutes before serving to allow flavors to meld.
Fragrant and deeply savory, the chicken emerges tender with a subtle sweetness from the caramelized sauce. Serve it over steamed jasmine rice to soak up every drop, or alongside crisp blanched greens for contrast—each bite carries the warmth of ginger and the fresh sharpness of scallion in perfect harmony.
Slow-Cooked Three Cups Chicken
Floating through the quiet afternoon, the aroma of garlic and sesame oil begins to weave its way through the kitchen, a gentle promise of comfort to come. This dish, with its roots in tradition, feels like a slow, heartfelt embrace, each ingredient melding into the next with patient grace.
Ingredients
– Chicken thighs – 2 lbs
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Garlic – 10 cloves
– Ginger – 1 inch piece
– Brown sugar – 2 tbsp
– Basil leaves – 1 cup
Instructions
1. Trim excess fat from 2 lbs of chicken thighs and cut them into 2-inch pieces.
2. Mince 10 cloves of garlic and grate a 1-inch piece of ginger finely.
3. In a large bowl, combine ½ cup soy sauce, ¼ cup sesame oil, ¼ cup rice wine, and 2 tbsp brown sugar, stirring until the sugar dissolves completely.
4. Add the chicken pieces, minced garlic, and grated ginger to the bowl, tossing to coat evenly, and let marinate at room temperature for 30 minutes to enhance flavor absorption.
5. Transfer the marinated chicken and all liquid to a slow cooker, spreading it in an even layer.
6. Cover the slow cooker and cook on low heat for 6 hours, until the chicken is tender and easily shreds with a fork.
7. In the last 10 minutes of cooking, stir in 1 cup of basil leaves to wilt them slightly and infuse freshness.
8. Serve the chicken hot, spooning the sauce over the top.
Slowly, the chicken yields to the fork, its texture meltingly tender amidst the rich, savory sauce. The basil adds a bright, aromatic lift, making it perfect served over steamed jasmine rice or alongside crisp, blanched vegetables for a comforting meal that feels both nourishing and deeply satisfying.
Lemon Zest Three Cups Chicken
Gently, as autumn light filters through the kitchen window, I find myself craving the bright, aromatic embrace of this Taiwanese-inspired dish, its citrus notes dancing with savory depths. There’s something profoundly comforting in the way lemon zest lifts the rich flavors, creating a harmony that feels both familiar and wonderfully new. It’s a recipe that invites reflection, each step a quiet meditation on simplicity and warmth.
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ½ cup
– Sesame oil – 2 tbsp
– Rice wine – ¼ cup
– Ginger – 1 tbsp, minced
– Garlic – 3 cloves, minced
– Lemon – 1, zested
– Sugar – 1 tbsp
– Scallions – 2, sliced
– Red chili – 1, sliced
Instructions
1. Cut 1.5 lbs of chicken thighs into 1-inch pieces and pat them dry with paper towels to ensure even browning.
2. Heat 2 tbsp of sesame oil in a heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer and sear for 4–5 minutes per side until golden brown, resisting the urge to overcrowd the pot for better caramelization.
4. Stir in 1 tbsp of minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant but not browned.
5. Pour in ½ cup of soy sauce, ¼ cup of rice wine, and 1 tbsp of sugar, stirring to combine and deglaze the pot, scraping up any browned bits for added flavor.
6. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25 minutes, checking occasionally to prevent sticking.
7. Uncover, increase the heat to medium, and cook for an additional 10 minutes until the sauce thickens and coats the back of a spoon.
8. Turn off the heat, fold in the zest of 1 lemon, 2 sliced scallions, and 1 sliced red chili, letting residual heat wilt them slightly for a fresh finish.
Offering a tender, succulent texture with a glossy sauce that clings to each piece, the dish balances tangy lemon zest against umami-rich depths. Serve it over steamed jasmine rice to soak up every drop, or alongside crisp vegetables for a contrast that highlights its vibrant, comforting essence.
Coconut Three Cups Chicken Curry
Wandering through the kitchen this afternoon, I found myself craving something warm and comforting, a dish that would fill the house with the gentle aroma of coconut and spices. It’s the kind of meal that feels like a quiet embrace, perfect for a reflective day like today.
Ingredients
– Chicken thighs – 1.5 lbs
– Coconut milk – 1 cup
– Soy sauce – 2 tbsp
– Brown sugar – 1 tbsp
– Ginger – 1 tbsp, minced
– Garlic – 2 cloves, minced
– Vegetable oil – 2 tbsp
– Red curry paste – 2 tbsp
– Lime juice – 1 tbsp
– Fresh basil – ¼ cup, chopped
Instructions
1. Heat vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add minced ginger and garlic to the skillet, sautéing for 1 minute until fragrant to release their oils.
3. Stir in red curry paste and cook for 30 seconds, stirring constantly to prevent burning and deepen the flavor.
4. Add chicken thighs to the skillet, browning on all sides for 5–7 minutes until golden.
5. Pour in coconut milk, soy sauce, and brown sugar, stirring to combine and coat the chicken evenly.
6. Reduce heat to low, cover the skillet, and simmer for 20 minutes until the chicken is tender and cooked through to an internal temperature of 165°F.
7. Stir in lime juice and chopped fresh basil, cooking for an additional 2 minutes to meld the flavors.
8. Remove from heat and let rest for 5 minutes before serving to allow the sauce to thicken slightly.
Velvety and rich, this curry boasts a creamy texture from the coconut milk, with a balanced sweetness and subtle heat that lingers pleasantly. Serve it over steamed jasmine rice or with a side of crisp vegetables for a comforting, complete meal that feels both nourishing and indulgent.
Baked Three Cups Chicken with Sesame
Cradling a warm bowl of this dish feels like holding autumn itself—the nutty aroma of toasted sesame mingling with the deep, savory notes of soy and wine, all clinging tenderly to each piece of chicken. It’s a recipe that asks for patience, rewarding you with layers of flavor that unfold slowly, much like the turning of leaves outside my window. This baked version simplifies the traditional stovetop method, letting the oven do the gentle work while you steal moments of quiet.
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Garlic – 6 cloves
– Ginger – 1-inch piece
– Sesame seeds – 2 tbsp
Instructions
1. Preheat the oven to 375°F.
2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
3. Slice the garlic cloves thinly and julienne the ginger into matchsticks.
4. In a large bowl, combine the soy sauce, sesame oil, and rice wine.
5. Add the chicken thighs to the bowl, coating them evenly in the marinade.
6. Let the chicken marinate at room temperature for 15 minutes to absorb the flavors.
7. Transfer the chicken and marinade to a baking dish, arranging the thighs skin-side up.
8. Scatter the sliced garlic and julienned ginger evenly over the chicken.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 30 minutes.
11. Remove the foil and bake uncovered for another 20 minutes, or until the chicken skin is golden and crispy.
12. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently until they are lightly browned and fragrant.
13. Sprinkle the toasted sesame seeds over the baked chicken before serving.
Oven-baked to perfection, the chicken emerges with a crackling skin that gives way to succulent, deeply infused meat. The sesame seeds add a delicate crunch, contrasting beautifully with the rich, umami-laden sauce. Serve it over steamed jasmine rice to soak up every last drop, or alongside blanched greens for a comforting, balanced meal that feels both humble and celebratory.
Three Cups Chicken with Peppers
Years ago, I first tasted this dish in a quiet kitchen, the aromas wrapping around me like a warm blanket. It’s a simple, comforting recipe that feels like a slow, gentle hug after a long day.
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ½ cup
– Sesame oil – ¼ cup
– Rice wine – ¼ cup
– Garlic – 6 cloves
– Ginger – 1 tbsp, minced
– Bell peppers – 2, sliced
– Brown sugar – 2 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Cut 1.5 lbs of chicken thighs into 1-inch pieces and pat them dry with paper towels to ensure even browning.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces to the skillet and cook for 5–6 minutes, turning occasionally, until golden brown on all sides.
4. Mince 6 cloves of garlic and 1 tbsp of ginger, then add them to the skillet, stirring for 1 minute until fragrant.
5. Pour in ½ cup of soy sauce, ¼ cup of sesame oil, ¼ cup of rice wine, and 2 tbsp of brown sugar, stirring to combine.
6. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring halfway through to prevent sticking.
7. Slice 2 bell peppers into thin strips and add them to the skillet, cooking uncovered for 5 more minutes until slightly softened.
8. Remove from heat and let it rest for 2 minutes to allow the flavors to meld together.
Hearty and deeply savory, the chicken becomes tender and infused with the rich, umami sauce, while the peppers add a subtle crunch. Serve it over steamed jasmine rice to soak up every last drop, or enjoy it as a standalone dish for a cozy, satisfying meal.
Conclusion
Zesty and versatile, these 21 three cups chicken variations offer endless inspiration for your kitchen. We hope you try a recipe, share your favorite in the comments, and pin this roundup to Pinterest for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
