San Bei Ji (Three-Cup Chicken)

Name: San Bei Ji (Three-Cup Chicken)
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: ⅓ cup Soy Sauce (1/3 cup soy sauce); ⅓ cup Chinese Cooking Wine (1/3 cup Shaoxing wine or dry sherry); 1 tbsp Brown Sugar (1 tablespoon packed brown sugar); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil); 1 piece Ginger (1 (2-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds); 12 pieces Garlic (12 garlic cloves, peeled and halved lengthwise); ½ tsp Red Pepper Flakes (1/2 - 3/4 teaspoon red pepper flakes — up to 0.75); 6 pieces Scallion (6 scallions, white and green parts separated and sliced thin on bias); 1 tbsp Water (1 tablespoon water); 1 tsp Cornstarch (1 teaspoon cornstarch); 1 cup Thai Basil (1 cup Thai basil leaves, large leaves sliced in half lengthwise); 1 tbsp Sesame Oil (1 tablespoon toasted sesame oil)

San Bei Ji (Three-Cup Chicken) - Main Courses (Chinese)

50 minChinese

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat; set aside.
2Heat 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.
3Add 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.
4Whisk 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.