Three-Cup Chicken
This classic Taiwanese dish uses mostly Asian pantry staples and is a cinch to put together. The name comes from the traditional recipe, which is made using equal parts soy sauce, shaoxing wine, and sesame oil. (The proportions in our version are a little different.) Be sure to make extra rice to soak up that good sauce!
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
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Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
8 minsCook Time
5-6 minsFree Time
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Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, minced
- 2 garlic cloves, finely chopped or ½ teaspoon garlic powder
- ⅛ teaspoon chili flakes
- 8 oz (225g) boneless skinless chicken thighs, cut in 1” chunks
- 2 tablespoons shaoxing wine (Chinese cooking wine)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- ½ cup (10g) basil leaves (preferably Thai)
Preparation
- Place the oils, ginger, garlic, and chili flakes in the Anyday dish and mix to combine. Cover with the lid (knob lifted). Cook in the microwave for 1 minute, or until the garlic has softened.
- Add the chicken, shaoxing wine, light soy sauce, dark soy sauce, sugar and cornstarch and mix until fully dissolved. Cover and continue cooking with the lid slightly ajar for 4-5 minutes, or until the chicken is fully cooked and the sauce has thickened.
- Toss in the basil leaves and serve while warm.
Serving suggestions & tips
- For a vegetarian dish, use firm tofu or cauliflower florets instead of chicken.
- Enjoy over rice or with a side of bok choy.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
