Three-Cup Chicken (San Bei Ji) Stir Fry
This stir-fry adaptation of the Taiwanese classic Three-Cup Chicken (San Bei Ji) brings the bold, savoury flavours of the original dish into a quick and...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken pieces breast or thigh, sliced
- 1 tablespoons seasame oil
- 4 cloves garlic minced
- 2 slices ginger minced
- 2 spring onion chopped into small pieces
- 1 small onion sliced into wedges
- 1/2 cup grilled peppers optional
- 1 dried red chilies optional or a sprinkle of chili flakes to taste
- 2 tablespoons soy sauce
- 2 tablespoons rice wine Shaoxing wine or any dry white wine
- 1 tablespoon sugar
- 1 tablespoon hoisin sauce
- 1/4 cup water optional, for more sauce
- Thai basil leaves or regular basil
Instructions
- 1
In a wok or large frying pan, heat sesame oil over medium-high heat. Add the minced ginger and garlic, stir-frying for 1-2 minutes until fragrant.
- 2
Add the chicken pieces to the pan and stir-fry for about 4-5 minutes, or until the chicken is mostly cooked through and slightly browned.
- 3
Add the onion and grilled peppers
- 4
Stir in soy sauce, rice wine, sugar, hoisin sauce and water (if you want more sauce). Stir-fry for another 2-3 minutes, allowing the sauce to coat the chicken and slightly thicken.
- 5
Toss in the spring onions and dried chili (if using), cooking for another minute.
- 6
Add the Thai basil leaves and stir until just wilted.
- 7
Serve immediately on steamed rice.