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Nutrition Facts
Serving Size 1 (367g) Recipe makes 4 servings
Calories 669
Calories from Fat 355		(53%)
Amount Per Serving		%DV
	Total Fat 39.5g	60%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 12.2g
	Trans Fat 0.3g
Cholesterol 145mg		48%
Sodium 1491mg		62%
Potassium 814mg		23%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 2.2g	8%
	Sugars 10.9g
Protein 52.0g		104%
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Week of March 30

Shelby258

Three-Cup Chicken

Recipe #83475 | 1 hour | 15 min prep | add private note

⁽¹⁰⁵⁾ RATE IT NOW Print Recipe

By: Grace Lynn
Feb 9, 2004

This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!

SERVES 4 (change servings and units)

Ingredients

1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallion

Directions

1
Heat up the sesame oil in a wok or a large skillet on high heat.
2
Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3
Add the chicken pieces and cook until it's white in color, about 5 minutes.
4
Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5
Bring to a boil, then turn down the heat to low.
6
Let cook, uncovered, until sauce thickens, about 30 minutes.
7
Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8
Serve over steamed rice.

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Featured Reviews for This Recipe

From: Peachie Keene

On Oct 25, 2009

Mmmmm yum! I am so glad that he gave up the recipe Grace Lynn (and that you did too)! This is a fabulous dish!

0 people found this review helpful

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From: Nado2003

On Oct 2, 2009

I love this chicken and I don't even like chicken. The sauce is delicious, savory, flavorful and spicy. I used jalapeno peppers and it was still very spicy. But a good spicy. My kids could not handle the spice and my husband barely. I thought simmering 30 minutes was too long so I reduced it to 10 minutes. I will make this again. The fresh garlic, ginger, basil and scallion makes it so flavorful and delicious. Thank you.

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From: sugarpea

On Apr 4, 2004

A Ten Star recipe! Outstanding flavor, spicyness and tenderness-can't say enough good things about this entree. Only change I would make next time is to double or triple the sauce. Don't know what oriental basil is so I used fresh chopped ordinary basil. Probably not anything alike but who cares? It was a wonderful meal!!

19 people found this review helpful

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From: jennifer jay

On Sep 8, 2004

this is awesome. i used merlot instead of rice wine, too and it was delicious. even my dad who hates chinese food loved it. most definitely will make this again. thanks for the great recipe.

10 people found this review helpful

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