Are you looking for a delicious and versatile recipe that can be enjoyed on any occasion? Look no further than Three Cups Chicken! This popular Taiwanese dish has taken the culinary world by storm, and it’s easy to see why. With its bold flavors, tender chicken, and comforting aroma, it’s a crowd-pleaser that’s sure to satisfy any appetite.
But what makes Three Cups Chicken so special is its incredible versatility. Whether you’re in the mood for something classic and authentic, or you want to try something new and adventurous, there are countless ways to prepare this beloved dish. In fact, we’ve gathered 20 of the most mouth-watering Three Cups Chicken recipes from around the world, each with its own unique twist and flavor profile.
In this article, we’ll take you on a culinary journey as we explore these incredible variations, from spicy stir-fries to creamy pasta dishes. So grab your apron, sharpen your knives, and get ready to taste the magic of Three Cups Chicken!
Classic Taiwanese Three Cups Chicken
This beloved Taiwanese dish is a staple of comfort food, with its rich flavors and tender chicken. The name “Three Cups” refers to the three types of liquids used in the cooking process: soy sauce, rice wine, and sesame oil.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/2 cup soy sauce
– 1/4 cup rice wine (or dry sherry)
– 2 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, rice wine, and sesame oil.
2. Add chicken thighs to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 375°F (190°C).
4. Remove chicken from marinade and place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until cooked through.
6. Garnish with chopped scallions and serve hot.
Cooking Time: 20-25 minutes
Spicy Three Cups Chicken with Thai Basil
This spicy and savory dish is a twist on the classic Chinese recipe, adding the freshness of Thai basil to create a bold and aromatic flavor profile. Perfect for those who enjoy a little heat in their meals.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 3 cups mixed vegetables (bell peppers, carrots, snow peas)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Thai basil leaves, chopped
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon chili flakes
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add remaining oil, garlic, ginger, chili flakes, and mixed vegetables. Cook for 4-5 minutes, stirring occasionally.
4. Return chicken to the pan and stir in soy sauce, oyster sauce (if using), and Thai basil leaves.
5. Simmer for an additional 2-3 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Three Cups Chicken with Ginger and Garlic
A classic Sichuan dish that combines the flavors of ginger, garlic, and soy sauce to create a savory and aromatic chicken dish.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 3 cups chicken broth
– 2 inches piece of fresh ginger, peeled and sliced
– 4 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, whisk together chicken broth, ginger, garlic, soy sauce, and sesame oil.
2. Add the chicken thighs to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 400°F (200°C).
4. Remove the chicken from the marinade and place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until cooked through.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Vegetarian Three Cups Tofu (Mock Chicken Version)
This beloved Chinese dish has been reimagined with a vegetarian twist, substituting chicken with tender and flavorful tofu. The result is a mouthwatering, easy-to-make meal that’s perfect for any day of the week.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 3 cups of vegetable broth (homemade or store-bought)
– 2 tablespoons of soy sauce
– 2 tablespoons of cornstarch
– 1 tablespoon of sesame oil
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, whisk together vegetable broth, soy sauce, and cornstarch until well combined.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides (about 5-7 minutes).
3. Add garlic, ginger, salt, and pepper to the skillet and stir-fry for 1 minute.
4. Pour the broth mixture into the skillet, whisking continuously to avoid lumps. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce has thickened.
5. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Three Cups Chicken Wings with Sesame Oil
Experience the bold flavors of Sichuan cuisine with this easy-to-make recipe for Three Cups Chicken Wings with Sesame Oil. A perfect combination of sweet, sour, and spicy, these wings are sure to delight.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1/4 cup cornstarch
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 teaspoon Sichuan peppercorns, toasted and ground
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, Shaoxing wine, cornstarch, sesame oil, garlic, ginger, and Sichuan peppercorns.
3. Add chicken wings and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the wings in a single layer.
5. Bake for 30-35 minutes or until cooked through.
6. Remove from oven and season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Three Cups Chicken Stir-Fry with Bell Peppers
A classic Sichuan dish that combines the rich flavors of soy sauce, Shaoxing wine, and sesame oil with tender chicken and crunchy bell peppers.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 3 cups chicken broth
– 2 tbsp soy sauce
– 1 tbsp Shaoxing wine (or dry sherry)
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining sesame oil, garlic, and bell peppers. Cook for 2-3 minutes, stirring frequently.
4. Pour in chicken broth, soy sauce, and Shaoxing wine. Bring to a simmer.
5. Return chicken to the pan and stir to combine. Cook until chicken is cooked through, about 5 minutes.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Slow Cooker Three Cups Chicken
This recipe is a twist on the classic Chinese dish, adapting it to be cooked effortlessly in a slow cooker. The result is tender chicken, flavorful sauce, and a perfect blend of savory and sweet notes.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup soy sauce
– 1/2 cup hoisin sauce
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped scallions
– Salt and pepper to taste
Instructions:
1. In the slow cooker, whisk together soy sauce, hoisin sauce, honey, garlic, and ginger.
2. Add the chicken thighs to the sauce mixture; season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in chopped scallions.
5. Serve hot, garnished with additional scallions if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Three Cups Chicken with Mushrooms and Bamboo Shoots
This classic Sichuan dish is a harmonious balance of savory, spicy, and numbing flavors, making it a perfect centerpiece for any meal. With the addition of earthy mushrooms and crunchy bamboo shoots, this recipe takes the traditional Three Cups Chicken to new heights.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup bamboo shoots, sliced
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and marinate for at least 30 minutes.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from wok and set aside.
3. In the same wok, add remaining oil and sauté mushrooms and bamboo shoots until tender, about 3-4 minutes.
4. Add garlic, ginger paste, and cooked chicken back to the wok. Stir-fry for an additional minute.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Crispy Three Cups Chicken with Fried Basil
Savor the flavors of this savory and aromatic dish, where crispy chicken meets fragrant fried basil.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 3 cups all-purpose flour
– 1 cup cornstarch
– 2 eggs, beaten
– 1 cup water
– 1/4 cup vegetable oil
– 1 tsp salt
– 1 tsp white pepper
– 10-12 fresh basil leaves
– Cooking spray or oil
Instructions:
1. In a bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Dredge chicken pieces in the mixture, shaking off excess.
3. Dip coated chicken in beaten eggs, then roll in remaining flour mixture to coat.
4. Fry chicken in hot oil (375°F) for 5-6 minutes or until golden brown.
5. Drain on paper towels and set aside.
6. Heat a non-stick skillet over medium-high heat.
7. Add vegetable oil and swirl to coat the bottom.
8. Fry basil leaves for 10-12 seconds or until crispy and fragrant.
9. Serve fried chicken with crispy fried basil and enjoy!
Cooking Time: Approximately 25 minutes
Three Cups Chicken Skewers with Lemongrass
This Southeast Asian-inspired recipe combines the tender juiciness of chicken, the pungency of lemongrass, and the savory flavors of soy sauce and oyster sauce. Perfect for an easy dinner or a crowd-pleasing appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 stalks lemongrass, bruised and chopped (about 2 tablespoons)
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 2 tablespoons vegetable oil
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Bamboo skewers or metal sticks for grilling
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, oyster sauce (if using), and vegetable oil. Add chicken, lemongrass, ginger, salt, and pepper; marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until cooked through.
5. Serve immediately with your favorite sides.
Cooking Time: 16-20 minutes
Three Cups Chicken Lettuce Wraps
A flavorful twist on traditional wraps, this recipe combines the savory flavors of chicken and Three Cups sauce with crisp lettuce leaves.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 3 cups Three Cups sauce (see note)
– 4-6 lettuce leaves
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium-low and pour in Three Cups sauce. Stir to combine.
5. Add the cooked chicken back into the sauce and stir to coat.
6. Warm the lettuce leaves by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the wraps by placing a spoonful of the chicken mixture onto a lettuce leaf, then fold.
Cooking Time: 15-20 minutes
Note: Three Cups sauce is a Chinese condiment made from soybeans, fermented soybeans, and spices. You can find it in most Asian grocery stores or online.
Three Cups Chicken Noodle Bowl
This comforting bowl combines tender chicken, savory noodles, and a flavorful three-cup sauce for a quick and satisfying meal. Perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 8 oz soba noodles
– 3 cups mixed vegetables (bell peppers, carrots, mushrooms)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 2 cups chicken broth
– 1/4 cup water
– 2 teaspoons sesame oil
– Salt and pepper to taste
– Scallions for garnish (optional)
Instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a large skillet, cook chicken breast until cooked through. Cut into bite-sized pieces.
3. In a separate saucepan, whisk together soy sauce, rice vinegar, and cornstarch. Add chicken broth and water, whisking until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Combine cooked noodles, chicken, and mixed vegetables in the saucepan. Stir-fry until everything is coated with the three-cup sauce. Season with sesame oil, salt, and pepper to taste.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 20-25 minutes
Three Cups Chicken Pizza with Mozzarella
Elevate your pizza game with this unique fusion of Chinese flavors and classic Italian ingredients. This Three Cups Chicken Pizza with Mozzarella is a must-try for adventurous foodies!
Ingredients:
– 1 lb pizza dough
– 1 cup cooked chicken, shredded
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup oyster sauce (optional)
– 1 tsp sesame oil
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a separate pan, sauté mushrooms, garlic, soy sauce, oyster sauce (if using), and sesame oil until tender.
4. Spread cooked chicken evenly over the pizza dough, leaving a small border around edges.
5. Top with mushroom mixture and mozzarella cheese.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
7. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Three Cups Chicken Tacos with Sriracha Mayo
Elevate your taco game with this bold and flavorful recipe that combines the classic Chinese dish, Three Cups Chicken, with spicy sriracha mayo. This unique fusion will have you craving more.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 3 cups of mixed veggies (bell peppers, carrots, mushrooms)
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 tsp sesame oil
– Salt and pepper to taste
– 8-10 tacos shells
– Sriracha mayo (store-bought or homemade)
– Chopped cilantro, scallions, and lime wedges for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, cornstarch, and sesame oil. Add the chicken and mix until coated.
2. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Add the chicken and cook until browned, about 3-4 minutes per side. Transfer to a plate.
3. In the same wok, add remaining 1 tbsp of vegetable oil and sauté the mixed veggies until tender.
4. Slice the cooked chicken into thin strips. Serve with sautéed veggies in tacos shells. Top with sriracha mayo, cilantro, scallions, and lime wedges.
Cooking Time: About 20-25 minutes
Three Cups Chicken Dumplings with Soy Dipping Sauce
A comforting Chinese-inspired dish that combines tender chicken dumplings with a rich and savory soy-based dipping sauce.
Ingredients:
For the dumplings:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups all-purpose flour
– 2 eggs
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons sesame oil
For the soy dipping sauce:
– 1/2 cup soy sauce
– 1/4 cup water
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine chicken, flour, eggs, and scallions. Mix well.
3. Divide the mixture into small portions and shape each portion into a ball. Flatten slightly into disk shapes.
4. Heat sesame oil in a large skillet over medium-high heat. Cook dumplings until golden brown on both sides (about 5 minutes per side).
5. Transfer dumplings to a baking sheet lined with parchment paper. Drizzle with soy sauce and bake for an additional 10-12 minutes or until cooked through.
6. For the dipping sauce, whisk together soy sauce, water, cornstarch, and vegetable oil in a small bowl.
7. In a pan over medium heat, combine garlic and ginger. Cook until fragrant (about 1 minute).
8. Add the soy sauce mixture to the pan and stir until thickened (about 2 minutes).
9. Serve dumplings with warm dipping sauce.
Cooking Time: About 30-40 minutes
Three Cups Chicken Fried Rice
This classic Chinese dish is a staple of comfort food, made with savory chicken, aromatic spices, and fluffy rice. With this recipe, you’ll be able to recreate the flavors of your favorite takeout spot in the comfort of your own home.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced cooked chicken
– 3 cups mixed vegetables (e.g., peas, carrots, corn)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced chicken and cook until heated through.
3. Add the mixed vegetables, garlic, soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes.
4. Push the mixture to one side of the pan. Crack in an egg and scramble it until cooked through.
5. Mix the egg with the chicken and vegetable mixture.
6. Add the cooked rice to the pan, breaking up any clumps with a spatula.
7. Stir-fry everything together for about 2-3 minutes, until the rice is heated through and starting to brown.
Cooking Time: 10-12 minutes
Three Cups Chicken Bao Buns
A modern twist on traditional Chinese bao buns, this recipe combines tender chicken with a savory three-cup sauce and soft, fluffy dough.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup three-cup sauce (see below)
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Three-Cup Sauce:
– 1 cup soy sauce
– 1 cup chicken broth
– 1 cup water
– 2 tablespoons cornstarch
– 2 teaspoons sugar
– 1 teaspoon sesame oil
– 1/4 teaspoon white pepper
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough for 10 minutes, then place in a greased bowl, cover with plastic wrap, and let rise for 1 hour.
4. Preheat oven to 375°F (190°C).
5. Divide dough into 6-8 portions. Roll out each portion into a thin circle.
6. Place chicken pieces in the center of each circle. Spoon three-cup sauce over the chicken.
7. Fold the dough over the filling, forming a bun shape. Seal edges by pressing with fingers or crimping with a fork.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Three Cups Chicken Salad with Sesame Dressing
This classic Chinese-inspired salad combines tender chicken, crunchy vegetables, and a tangy sesame dressing for a refreshing and satisfying meal. With just three cups of ingredients, you can have this dish ready in no time.
Ingredients:
– 1 cup cooked chicken breast, diced
– 1/2 cup chopped scallions (green onions)
– 1/4 cup chopped bell peppers
– 1/4 cup toasted sesame seeds
– 3 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 3 cups mixed greens (arugula, spinach, lettuce)
Instructions:
1. In a large bowl, combine chicken, scallions, bell peppers, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and ginger until smooth.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Divide the mixed greens among four plates or bowls.
5. Spoon the chicken salad on top of the greens.
6. Serve immediately.
Cooking Time: 15 minutes
Three Cups Chicken Sliders with Pickled Vegetables
This recipe combines the flavors of Sichuan chicken with the crunch and tanginess of pickled vegetables, all wrapped up in a compact slider. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 3 cups mixed vegetables (bell peppers, carrots, zucchini)
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp Sichuan peppercorns, toasted and ground
– 4 hamburger buns
– Pickled vegetable slaw (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, and Sichuan peppercorns. Add the chicken and marinate for at least 30 minutes.
3. Grill the chicken until cooked through, about 5-6 minutes per side.
4. Assemble sliders by slicing the chicken into thin strips and placing on hamburger buns.
5. Serve with pickled vegetable slaw (see below).
Pickled Vegetable Slaw:
– 1 cup thinly sliced red cabbage
– 1/2 cup thinly sliced carrots
– 2 tbsp apple cider vinegar
– 1 tsp honey
Combine all ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-12 minutes
Three Cups Chicken Pasta with Chili Flakes
This recipe combines the bold flavors of Sichuan chicken with the comfort of pasta, adding a kick from chili flakes for an exciting twist. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 8 oz pasta of your choice
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 3 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tbsp soy sauce
– 1 tsp oyster sauce (optional)
– 1/4 cup chili flakes
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Cook pasta according to package instructions. Set aside.
2. In a large skillet or wok, heat 2 tbsp of oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. Add remaining oil, garlic, and chili flakes to the skillet. Cook for 1 minute, until fragrant.
4. Add mixed vegetables and cook until tender, about 3-4 minutes.
5. Return chicken to the skillet, along with soy sauce, oyster sauce (if using), and chicken broth. Stir to combine.
6. Combine cooked pasta and chicken mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Discover the versatility and flavor of Three Cups Chicken with this collection of 20 delicious recipes. From classic Taiwanese dishes to innovative twists, these mouth-watering meals are sure to please any palate. Try the spicy Thai basil version or the vegetarian tofu mock chicken alternative for a plant-based option. For a unique take, add sesame oil to your wings or serve with bell peppers and mushrooms. Whether you’re looking for a quick stir-fry, slow cooker meal, or creative pizza topping, there’s something for every occasion in this roundup of Three Cups Chicken recipes.
Leave a Reply