This stir-fry adaptation of the Taiwanese classic Three-Cup Chicken (San Bei Ji) brings the bold, savoury flavours of the original dish into a quick and easy meal.
By using bite-sized chicken pieces instead of bone-in cuts, this version allows the sauce to cling to the chicken, making it perfect for weeknight dinners. The dish is named after the “three cups” of essential ingredients: soy sauce, sesame oil, and rice wine, which form the base of the rich, fragrant sauce. To enhance the flavour and add texture, we’ve incorporated grilled pepper strips, hoisin sauce for extra sweetness, and sautéed onions for a heartier bite.
This version of Three-Cup Chicken is a delicious blend of sweet, savoury, and aromatic notes, offering a taste of Taiwan in a simple stir-fry. The addition of grilled peppers provides a subtle smoky flavour, while the onions give it a satisfying texture. Served with steamed rice or noodles, this dish is a crowd-pleaser that delivers a comforting and flavour-packed meal in just one pan.
Ingredients
- 500 gram chicken pieces (breast or thigh, sliced)
- 1 tablespoons seasame oil
- 4 cloves garlic (minced)
- 2 slices ginger (minced)
- 2 spring onion (chopped into small pieces)
- 1 small onion (sliced into wedges)
- 1/2 cup grilled peppers (optional)
- 1 dried red chilies (optional or a sprinkle of chili flakes to taste)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (Shaoxing wine or any dry white wine)
- 1 tablespoon sugar
- 1 tablespoon hoisin sauce
- 1/4 cup water (optional, for more sauce)
- Thai basil leaves (or regular basil)
Instructions
- In a wok or large frying pan, heat sesame oil over medium-high heat. Add the minced ginger and garlic, stir-frying for 1-2 minutes until fragrant.
- Add the chicken pieces to the pan and stir-fry for about 4-5 minutes, or until the chicken is mostly cooked through and slightly browned.
- Add the onion and grilled peppers
- Stir in soy sauce, rice wine, sugar, hoisin sauce and water (if you want more sauce). Stir-fry for another 2-3 minutes, allowing the sauce to coat the chicken and slightly thicken.
- Toss in the spring onions and dried chili (if using), cooking for another minute.
- Add the Thai basil leaves and stir until just wilted.
- Serve immediately on steamed rice.
Nutritional Information
- Per serving
- Energy: 296 kcal / 1237 kJ
- Fat: 13.8 g
- Protein: 26.1 g
- Carbs: 13 g
