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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Taiwanese Three Cup Chicken

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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.

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