Asian chicken breast recipes professional#
Asian chicken breast recipes free#

Finish & Serve: Add the basil leaves and stir well with the chicken.

Drizzle the remaining tbsp of sesame oil over the chicken. The sauce should thicken almost immediately. Make a slurry with the cornstarch and water and add to the wok and stir. Cover with a lid and cook for 10 minutes.

Thicken: Pour the sauce over the chicken and reduce the heat to medium.

Stir fry the chicken for about 4 minutes or until no longer pink and starts to lightly brown. Add the garlic and ginger and cook for about a minute until aromatic.

Cook: Add the two tbsp of sesame oil to a wok and heat over high medium-high heat.

Make the Sauce: In a small bowl, mix the sauce ingredients shaoxing wine, soy sauce, dark soy sauce and brown sugar, don’t add the sesame oil yet.

Rinse the chicken with water to wash away the baking soda.

Prep Chicken: Toss the chicken pieces together with the baking soda and set aside for 10 minutes.

Toasted Sesame Oil – Regular sesame oil will work as well, but if you can get your hands on toasted, it’s a game changer!.

The brown sugar will help balance the flavor in the sauce!

Brown Sugar – For a little added sweetness.

If you can’t find dark soy sauce, just add a bit more soy sauce to the mix! I like to add dark soy sauce to darken the stir fry a bit, so it’s mostly for color.

Soy Sauce – I used both, low sodium and dark soy sauce.

Shaoxing Wine – A staple in Chinese food! (read the section below for substitutions & to learn more about it).

Basil leaves – Usually Thai basil leaves are used but I only had Italian basil and that works too.

Cornstarch – This is to help thicken up our sauce!.

Garlic – Fresh is best! Crushed and halved.

Regular will work as well, but if you can get your hands on toasted, it’s a game changer!

Toasted Sesame Oil – The flavor is more intense than a regular sesame oil.

Baking Soda – This is going to help tenderize our chicken!.

Chicken – You’ll want boneless, skinless chicken thighs, cut into bite size pieces.

The name three cup chicken derives from the three key ingredients in the sauce of the recipe: Sesame oil, Chinese rice wine, and soy sauce! The “Cup” portion or the name refers to the equal ratio of ingredients in the sauce, (with a little wiggle room) instead of a literal measurement of “three cups” – if we were taking the “three cup” term literally, it would make enough for an army! Ingredients Three cup chicken, also known as “Sanbeiji” is an iconic chicken dish in Chinese cuisine, especially popular in Taiwan. There’s no need to go out for dinner anymore when you can have this comforting restaurant staple at home! What is three cup chicken? The entire dish is then amplified with fresh basil and served over rice. Tender chicken cooked with fresh, aromatic garlic and ginger, coated in a homemade toasted sesame oil, Shaoxing wine, brown sugar and soy sauce glaze. I guarantee you’re going to love it! Made with Asian staples, you’ll be drooling over the delicious sweet and savory glaze that coats the chicken. If you’ve never heard of Three Cup Chicken before, listen up! It’s such an easy and flavorful dish, regardless of if you’ve tasted it before or not.

Here Are A Few More Asian Recipes You’ll Love.

Asian chicken breast recipes professional#

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Asian chicken breast recipes free#

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