Three Cup Chicken
HB-3889 · Hand-built original · Chinese
A Chinese chicken dish cooked with soy sauce, sesame oil, rice wine, ginger, garlic, chilli and basil.
ChineseMain course40 minServes 2442 kcalDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:2quantities adjust to match
Ingredients
- 8¾ oz chicken thighs, boneless and skinless, sliced into ½-1 in cubes
- sea salt flakes, a pinch
- ground white pepper, a pinch
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- fresh ginger, a large knob, peeled and cut into large slices
- 2 cloves garlic, crushed and left whole
- 1 red chilli, sliced into rings
- 1 tbsp Shaoxing rice wine or dry sherry
- 3½ Tbsp light soy sauce, low sodium
- 3½ Tbsp toasted sesame oil
- 1 tsp caster sugar
- basil, a small bunch
- steamed jasmine rice, to serve
- chilli bean sauce, a dollop, to serve
Method
- Toss the chicken with salt, white pepper and cornflour until coated and set aside.
- Heat a wok over high heat until smoking, add oil, ginger, garlic and chilli and toss for a few seconds.
- Add the chicken, leave for 10 seconds to sear and colour, then flip.
- Pour in the rice wine and stir-fry for 2-3 minutes on high heat until almost cooked.
- Add soy sauce, sesame oil and sugar and cook for 5 minutes until the liquid almost evaporates and the chicken turns dark and slightly sticky, toss in basil to wilt, remove from heat and serve with rice and chilli bean sauce.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
442 kcalCalories
26.9 gProtein
7.9 gCarbs
33.8 gFat
5.4 gSaturates
0.6 gFibre
0.2 gSugars
1211 mgSodium
114 mgCholesterol
475 mgPotassium
18 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data