San Bei Ji (Three-Cup Chicken)

San Bei Ji (Three-Cup Chicken)
  • Soy Sauce

    1/3 cup Soy Sauce

  • Sherry

    1/3 cup Sherry

  • Brown Sugar

    1 tbsp Brown Sugar

  • Chicken Thy Boneless

    1 1/2 lb Chicken Thy Boneless

  • Vegetable Oil

    3 tbsp Vegetable Oil

  • Fresh Ginger

    1 Fresh Ginger (2-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds

  • Garlic

    12 Garlic cloves, peeled and halved lengthwise

  • Red Pepper Flakes

    3/4 tsp Red Pepper Flakes

  • Scallion

    6 Scallion white and green parts separated and sliced thin on bias

  • Corn Starch

    1 tsp Corn Starch

  • Basil Leaves

    1 cup Basil Leaves large leaves sliced in half lengthwise

  • Toasted Sesame Oil

    1 tbsp Toasted Sesame Oil

Before you begin

We prefer the flavor of Thai basil in this recipe, but you can substitute sweet Italian basil, if desired. For a spicier dish, use the larger amount of red pepper flakes. Serve with white rice.

Step 1

Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat; set aside.

Step 2

Heat vegetable oil, ginger, garlic, and pepper flakes in 12-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8 to 10 minutes.

Step 3

Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes longer.

Step 4

Whisk 1tbsp water and cornstarch together in small bowl, then stir into sauce; simmer until sauce is slightly thickened, about 1 minute. Remove skillet from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.