Are you a fan of savory, aromatic, and flavorful dishes? Look no further! Three Cups Chicken is a beloved recipe from Taiwan that has gained popularity worldwide for its rich flavors and ease of preparation. This classic dish typically consists of marinated chicken cooked in a mixture of soy sauce, vinegar, and sesame oil, resulting in a tender and juicy texture with a depth of flavor. In this article, we’ll take you on a culinary journey as we explore 20 mouthwatering variations of Three Cups Chicken recipes that will surely satisfy your cravings.
From classic to spicy, and from savory to sweet, our list includes something for everyone. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these recipes are sure to impress. So, grab your apron and let’s get cooking!
Classic Taiwanese Three Cups Chicken
This beloved Taiwanese dish is a staple of comfort food, with its rich, savory sauce and tender chicken that’s cooked to perfection. With just a few simple ingredients and steps, you can recreate this flavorful classic in the comfort of your own home.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 3 cups chicken broth
– 2 cups soy sauce (light or dark)
– 1 cup Chinese rice wine (or dry sherry)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp ginger paste
– Salt and pepper to taste
– Scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together chicken broth, soy sauce, rice wine, and vegetable oil.
3. Add garlic and ginger paste; whisk until smooth.
4. Add the chicken thighs and marinate for at least 30 minutes or overnight.
5. Remove from marinade, pat dry with paper towels, and bake in preheated oven for 25-30 minutes, or until cooked through.
6. Garnish with scallions and serve.
Cooking Time: 25-30 minutes
Spicy Three Cups Chicken with Thai Basil
A classic Sichuan dish gets a flavorful twist with the addition of aromatic Thai basil and spicy chili peppers. This recipe is a perfect blend of East meets West, combining the bold flavors of Sichuan cuisine with the bright, citrusy notes of Thai basil.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 3 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons chili oil
– 1 teaspoon sesame oil
– 1/4 cup chopped Thai basil leaves
– Salt and pepper to taste
Instructions:
1. Heat 2 tablespoons of chili oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add mixed vegetables, garlic, and ginger; stir-fry for 2-3 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
5. Pour the sauce into the wok and stir to combine.
6. Simmer for an additional 2-3 minutes or until chicken is cooked through.
7. Stir in chopped Thai basil leaves; season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Three Cups Chicken with Ginger and Garlic
This classic Chinese dish is a staple of Sichuan cuisine, where the combination of ginger, garlic, soy sauce, and Shaoxing wine creates a rich and savory flavor profile. In this recipe, chicken is marinated in a mixture of soy sauce, Shaoxing wine, and spices before being braised to perfection.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, sliced
– 3 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons soy sauce
– 1 tablespoon Shaoxing wine
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and marinate for at least 30 minutes.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
3. Cook chicken until browned, about 5-7 minutes. Transfer to a plate and set aside.
4. In the same wok, add remaining 1 tablespoon of oil. Cook ginger and garlic until fragrant, about 30 seconds.
5. Add mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
6. Return chicken to the wok and stir in soy sauce mixture. Simmer for an additional 2-3 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste. Serve hot over steamed rice.
Cooking Time: 25-30 minutes
Three Cups Chicken with Mushrooms
This classic Sichuan dish is a harmonious blend of tender chicken, earthy mushrooms, and aromatic spices. With its savory flavors and velvety sauce, Three Cups Chicken with Mushrooms is a must-try for any food enthusiast.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine or dry sherry
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 1 teaspoon Sichuan peppercorns, toasted and ground
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and marinate for at least 30 minutes.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add mushrooms and cook until they release their liquid and start browning (3-4 minutes).
3. Add garlic and toasted Sichuan peppercorns; stir-fry for another minute.
4. Remove chicken from marinade, letting excess drip off. Cook in the wok with mushrooms, stirring occasionally, until cooked through (5-6 minutes).
5. Serve hot, garnished with sliced scallions and steamed rice.
Cooking Time: 15-20 minutes
Three Cups Chicken with Bell Peppers
This classic Sichuan dish combines tender chicken, savory soy sauce, and crispy bell peppers for a flavorful and aromatic meal. With just three cups of ingredients, this recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 3 cups (1 cup each):
+ Soy sauce
+ Rice vinegar
+ Chicken broth
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, and chicken broth.
2. In a large skillet or wok, combine chicken, bell peppers, garlic, and sesame oil. Cook until the chicken is cooked through and the vegetables are tender.
3. Stir in the 3-cup mixture and bring to a simmer.
4. Add cornstarch and cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens.
5. Season with salt and pepper to taste. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Three Cups Chicken with Tofu
This classic Sichuan dish is a staple of Chinese cuisine, where marinated chicken and tofu are cooked in a savory sauce made with soy sauce, Shaoxing wine, and chili bean paste. With this recipe, you can easily recreate the bold flavors of this popular dish at home.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup firm tofu, cut into bite-sized cubes
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 tablespoon chili bean paste (doubanjiang)
– 1 tablespoon vegetable oil
– 3 cups mixed mushrooms (button, cremini, and shiitake), sliced
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, and chili bean paste. Add chicken and tofu; marinate for at least 30 minutes.
2. Heat oil in a wok or large skillet over high heat. Add garlic and stir-fry until fragrant, about 10 seconds.
3. Add mushrooms and stir-fry until they release their liquid and start to brown, about 4-5 minutes.
4. Remove chicken and tofu from marinade; add to the wok and stir-fry until cooked through, about 5-6 minutes.
5. Serve immediately, garnished with green onions and steamed rice if desired.
Cooking Time: 20-25 minutes
Three Cups Chicken with Lemongrass
This traditional Taiwanese dish is a staple of Chinese cuisine, made by simmering chicken in a savory sauce flavored with soy sauce, sugar, and spices. The addition of lemongrass gives this recipe a unique and aromatic twist.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 stalks lemongrass, bruised
– 3 cups chicken broth
– 2 tbsp soy sauce
– 2 tbsp sugar
– 1 tsp cornstarch
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, sliced
Instructions:
1. In a large bowl, combine chicken, lemongrass, and 1 cup of chicken broth. Let it marinate for at least 30 minutes.
2. Heat 2 tbsp of oil in a wok or large skillet over medium-high heat. Add garlic and onion; stir-fry until fragrant.
3. Add the remaining 2 cups of chicken broth, soy sauce, sugar, and cornstarch mixture. Stir to combine.
4. Add the marinated chicken to the wok; simmer for 20-25 minutes or until cooked through.
5. Serve hot, garnished with sliced scallions and steamed rice.
Cooking Time: 30-40 minutes
Three Cups Chicken with Coconut Milk
This Chinese-inspired dish is a classic variation of the popular “three cups” chicken recipe, where chicken is cooked in a mixture of soy sauce, wine, and rice vinegar. The addition of coconut milk adds a creamy and indulgent twist to this flavorful stir-fry.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, snow peas)
– 1 cup coconut milk
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat sesame oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from wok and set aside.
3. Add mixed vegetables to the wok and cook until tender-crisp, about 3-4 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, and coconut milk.
5. Pour the sauce mixture into the wok and bring to a simmer.
6. Return chicken to the wok and stir to coat with the sauce.
7. Cook for an additional 2-3 minutes or until chicken is cooked through.
8. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Three Cups Chicken with Pineapple
This classic Chinese dish gets a tropical twist by adding juicy pineapple chunks to the rich, savory sauce. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup pineapple chunks
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tablespoons sugar
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
2. Add chicken, mushrooms, garlic, and ginger; cook until the chicken is browned and the mushrooms are tender (about 5 minutes).
3. In a small bowl, whisk together soy sauce, Shaoxing wine, sugar, and cornstarch.
4. Pour the mixture into the wok or skillet; add pineapple chunks.
5. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve hot over steamed rice or noodles.
Cooking Time: Approximately 15-20 minutes.
Three Cups Chicken with Cashew Nuts
This recipe is a variation of the traditional Three Cups Chicken, where chicken is cooked in a savory soy sauce-based sauce and served with roasted cashews. The addition of cashews adds crunch and flavor to this already delicious dish.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups mixed vegetables (bell peppers, carrots, mushrooms)
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 1/4 cup roasted cashew nuts
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken and cook until browned, about 5 minutes.
3. Add mixed vegetables and cooked chicken to the wok. Pour in soy sauce mixture and stir-fry for an additional 2-3 minutes.
4. Serve hot with roasted cashew nuts on top. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Three Cups Chicken with Sesame Seeds
A classic Chinese dish that’s easy to make and packed with flavor! This recipe uses a flavorful sauce made with soy sauce, sugar, and rice vinegar to marinate chicken thighs, which are then cooked with sesame seeds for added crunch.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1/2 cup soy sauce
– 1/4 cup Chinese cooking wine (or dry sherry)
– 2 tablespoons sugar
– 2 tablespoons rice vinegar
– 2 teaspoons cornstarch
– 2 tablespoons vegetable oil
– 1 tablespoon sesame seeds
Instructions:
1. In a large bowl, whisk together soy sauce, wine, sugar, and rice vinegar.
2. Add chicken thighs and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
4. Remove chicken from marinade, letting excess liquid drip off.
5. Cook chicken for 5-7 minutes per side, or until cooked through.
6. Stir-fry sesame seeds and remaining 1 tablespoon of oil in the same wok.
7. Serve chicken with sesame seed mixture spooned over the top.
Cooking Time: 20-25 minutes
Three Cups Chicken with Zucchini
This classic Chinese dish is a staple of Sichuan cuisine, featuring tender chicken cooked in a savory sauce with three cups’ worth of ingredients. This recipe adds a twist by incorporating zucchini for added flavor and nutrition.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium zucchinis, sliced
– 3 cloves garlic, minced
– 1 cup soy sauce
– 1/2 cup Shaoxing wine (or dry sherry)
– 1/4 cup cornstarch
– 2 tbsp vegetable oil
– 1 tsp Sichuan peppercorns, toasted and ground
– Salt and pepper, to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from wok and set aside.
3. Add garlic, zucchinis, soy sauce, wine, cornstarch mixture, and peppercorns to the wok. Stir-fry for 2-3 minutes or until zucchini is tender.
4. Return chicken to the wok and stir-fry for an additional 2-3 minutes, until coated in sauce.
5. Season with salt and pepper to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Three Cups Chicken with Eggplant
This classic Chinese dish combines tender chicken, savory sauce, and crispy eggplant, making it a perfect weeknight meal. With just a few simple ingredients and steps, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cups chicken broth
– 1 cup soy sauce
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together chicken broth, soy sauce, and cornstarch.
2. Add the chicken and let it marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Cook the chicken until browned and cooked through, about 5-7 minutes.
6. Add the eggplant slices to the wok and cook until they start to soften, about 2-3 minutes.
7. Pour in the remaining sauce and stir to combine. Simmer for an additional 2-3 minutes or until the sauce thickens.
Cooking Time: 20-25 minutes
Three Cups Chicken with Sweet Potatoes
A classic Chinese dish gets a sweet twist! This recipe combines the savory flavors of Three Cups Chicken with the natural sweetness of roasted sweet potatoes.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-sized sweet potatoes, peeled and cubed
– 3 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, Shaoxing wine, and cornstarch.
3. Add chicken thighs and toss until coated. Let marinate for at least 30 minutes.
4. Roast sweet potatoes in the oven for 45-50 minutes, or until tender.
5. Heat vegetable oil in a wok or large skillet over medium-high heat.
6. Remove chicken from marinade, letting excess liquid drip off. Cook chicken in batches until browned and cooked through.
7. Serve chicken with roasted sweet potatoes, garnished with minced garlic if desired.
Cooking Time: 1 hour 15 minutes
Three Cups Chicken with Bok Choy
This classic Chinese dish is a harmonious balance of flavors and textures, featuring tender chicken, crunchy bok choy, and a rich sauce. With only three cups of liquid required, this recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine (or dry sherry)
– 2 tablespoons sugar
– 1 tablespoon cornstarch
– 2 cups mixed vegetables (bok choy, carrots, bell peppers)
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, sugar, and cornstarch. Add chicken and marinate for at least 30 minutes.
2. Heat oil in a wok or large skillet over medium-high heat. Remove chicken from marinade, letting excess liquid drip off. Cook chicken until browned and cooked through, about 5-6 minutes.
3. Add mixed vegetables, garlic, and reserved sauce to the wok. Stir-fry for an additional 2-3 minutes, until vegetables are tender-crisp.
4. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Three Cups Chicken with Carrots
This classic Chinese recipe is a staple of Sichuan cuisine, where chicken is marinated in a mixture of soy sauce, Shaoxing wine, and cornstarch before being cooked to perfection. The addition of carrots adds natural sweetness and a pop of color to this flavorful dish.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup carrots, peeled and sliced
– 3 cups mixture (see below)
– Vegetable oil for cooking
Mixture:
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine or dry sherry
– 1 tsp cornstarch
– 2 tbsp chicken broth
– 1 tsp sugar
Instructions:
1. Combine the mixture ingredients in a small bowl and whisk until smooth.
2. In a separate bowl, toss the chicken with 1 cup of the mixture, making sure it’s well coated.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned.
4. Add the carrots and remaining mixture to the wok. Cook for an additional 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Three Cups Chicken with Broccoli
This classic Sichuan recipe is a staple of Chinese cuisine, where the harmony of flavors and textures comes together in a delicious and aromatic dish. Three Cups Chicken with Broccoli is a perfect combination of savory, spicy, and sweet notes that will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups broccoli florets
– 3 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 teaspoons sesame oil
– 1 teaspoon sugar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and marinate for at least 30 minutes.
2. Heat sesame oil in a wok or large skillet over high heat. Remove chicken from marinade, letting excess liquid drip off. Cook chicken until browned and cooked through, about 5-7 minutes.
3. Add broccoli, garlic, soy sauce, and sugar to the wok. Stir-fry for 2-3 minutes, until broccoli is tender-crisp.
4. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Three Cups Chicken with Green Beans
This classic Sichuan dish is a staple of Chinese cuisine, combining the richness of chicken and soy sauce with the crunch of green beans. With just three cups’ worth of ingredients, this recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 3 cups (1 cup each) soy sauce, Shaoxing wine, and chicken broth
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 cup green beans, trimmed
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, and chicken broth. Add the chicken and let marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C).
3. Remove the chicken from marinade and place on a baking sheet lined with parchment paper. Drizzle with vegetable oil and bake for 20-25 minutes or until cooked through.
4. Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add green beans and cook for 3-5 minutes or until tender.
5. Stir-fry the garlic for 30 seconds before adding the cooked chicken and soy sauce mixture to the wok. Simmer for an additional 2-3 minutes, until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: Approximately 40-45 minutes
Three Cups Chicken with Chili Peppers
This Sichuan-inspired dish is a flavorful and aromatic delight, perfect for those who love spicy food. The combination of tender chicken, crunchy chili peppers, and savory sauce will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 3 cups mixed mushrooms (e.g., button, cremini, shiitake)
– 2 large red chili peppers, seeded and sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 teaspoons sesame oil
– Salt and pepper to taste
Instructions:
1. Marinate chicken in a mixture of soy sauce, Shaoxing wine, and cornstarch for at least 30 minutes.
2. Heat sesame oil in a wok or large skillet over high heat. Add chili peppers and cook until slightly charred.
3. Add mushrooms, garlic, and chicken to the wok. Cook until chicken is cooked through and mushrooms are tender.
4. Serve immediately, garnished with additional chili peppers if desired.
Cooking Time: 20-25 minutes
Three Cups Chicken with Scallions
Experience the bold flavors of Sichuan cuisine with this classic dish, where chicken is marinated in a mixture of soy sauce, rice vinegar, and chili oil before being stir-fried with scallions. This recipe serves 2-3 people.
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili oil (or more to taste)
- 3 scallions, cut into 1-inch pieces
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- In a large bowl, whisk together soy sauce, rice vinegar, and chili oil. Add the chicken and toss to coat.
- Let marinate for at least 30 minutes or up to several hours in the refrigerator.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the garlic and scallions; stir-fry until fragrant, about 30 seconds.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Serve hot, garnished with additional scallions if desired.
Cooking Time: 15-20 minutes
Summary
Discover 20 mouth-watering three cups chicken recipes that are easy to make! From classic Taiwanese flavors to spicy Thai-inspired dishes, these variations will satisfy your cravings. Try pairing ginger and garlic with tender chicken, or add some crunch with cashew nuts. Spice up your meal with chili peppers or lemongrass, or go for a creamy coconut milk sauce. Whether you’re in the mood for something sweet with pineapple or savory with mushrooms, there’s a three cups chicken recipe to suit your taste buds. Get cooking and indulge in these delicious variations!
