108 Reviews of Three-Cup Chicken

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!!

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.

From: Chef #232979

On Sep 18, 2005

Amazing!!! I had to use rice wine vinegar (I don't know how different that is from rice wine). I had to use 1 tsp of basil season for every tablespoon of fresh basil I was supposed to use but couldn't find. Regardless, if this recipe could've been improved in any way, I don't see how.

From: ThinOne

On Oct 13, 2005

Sesame oil is a very health conscience oil...Don't feel any more guilty using it than olive oil.

From: Dee Licious

On Aug 30, 2005

The BEST most delicious recipe we've tried yet!!! My husband eats only low carb so we sub'd Splenda for sugar and it turned out AMAZING!!! I can't begin to describe how phenominal this recipe is. I had doubts about the massive garlic and the basil (just used regular fresh basil) but it completely worked together! Try this recipe - you won't be dissapointed!

From: Kana

On Aug 5, 2005

This is an absolutely amazing recipe! I used chili pepper flakes instead of serrano peppers and cilantro instead of basil.

From: Lori Mulhall

On Aug 20, 2004

Awesome. This was a simple prep wok recipe that my entire family enjoyed (age 10,13,16,18 and mom and dad). Flavors were terrific. Hard to find a recipe to satisfy som many tastes. EXCELLENT>

From: GingerPeach

On Oct 9, 2005

For my health-conscious family, I used less than half the sesame oil (just enough to coat the pan), and it still turned out great. Love the sweet spicy basil. Next time I may try to flour the chicken before browning to see if it stays a little more tender.

From: hippeastrum

On Mar 26, 2006

Excellent. I doubled the sauce, but used mirin (sweet rice wine) instead of regular rice wine and omitted the sugar. I also slice the scallions smaller and sauteed them before adding them at the end. I also had to use regular basil, but it still came out great. Thanks!

From: currybunny

On Feb 21, 2005

What a great and very authentic recipe! It really does taste exactly like a dish I'd order from China town in Melbourne! DH gave this 4.5, but I'm the one doing the review and I give it 5!! I didn't change a thing and it worked perfectly. Plus my car smelled FANTASTIC from having Thai basil in it for half an hour!