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Listen up: you need this Taiwanese sesame chicken stir-fry on your radar, stat! This one is gloriously sticky and savoury, and only takes minutes to cook (hello, midweek meal!). Feel free to switch out the cooking wine for chicken stock if you’re needing an alcohol-free version.
WATCH THIS RECIPE
Taiwanese Three Cup Chicken
PREP TIME
15 minutes
COOK TIME
25 minutes
SERVES
4
Ingredients
2 tbsp sesame oil
5cm (about 2 inch) piece ginger, peeled and finely julienned
6 garlic cloves, halved
5 large dried red chillies, cut into bite-sized pieces
800g (1.7 lb) chicken thighs, cut into bite-sized pieces
2 tsp cornflour (cornstarch) mixed 2 tsp water
½ cup Thai basil leaves (alternatively use Italian basil)
steamed rice, to serve
Stir-fry sauce:
3 tbsp Chinese Shaoxing wine
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp brown sugar
Steps
For the stir-fry sauce, mix all the ingredients in a small bowl.
Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 15 minutes.
Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.
ChickenDinnerLunchStir-friesTaiwanese cuisineWeekend mealsWok Recipes
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What our customers say
4.8
4.8 out of 5 stars (based on 5 reviews)
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RATE AND REVIEW
Tasty but on the salty side
2023-11-08
Easy and quick to prepare. Would reduce the amount of soy next time to address saltiness and too much sauce.
Crumbly
Spectacular
2023-10-11
This was a fun and easy dish to prepare and execute. Next time I will. It back on the chilies as it was a little too spicy for some.
Patrick
The most delicious recipes
2023-10-04
Her dishes and her mothers dishes are amazing. I love it.
Christine Kaniaupio
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Taiwanese Three Cup Chicken
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Ingredients
2 tbsp sesame oil
5cm (about 2 inch) piece ginger, peeled and finely julienned
6 garlic cloves, halved
5 large dried red chillies, cut into bite-sized pieces
800g (1.7 lb) chicken thighs, cut into bite-sized pieces
2 tsp cornflour (cornstarch) mixed 2 tsp water
½ cup Thai basil leaves (alternatively use Italian basil)
steamed rice, to serve
Stir-fry sauce:
3 tbsp Chinese Shaoxing wine
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp brown sugar
Steps
For the stir-fry sauce, mix all the ingredients in a small bowl.
Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 15 minutes.
Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.
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FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
Articles
About Us
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
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@2021 Marion's Kitchen
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