Discover the magic of Three Cups Chicken, a Taiwanese classic that transforms simple ingredients into extraordinary comfort food. Whether you’re craving a quick weeknight dinner or planning a special gathering, these 20 versatile recipes offer something for every taste and occasion. Let’s explore delicious variations that will make this flavorful dish a new favorite in your kitchen!
Classic Taiwanese Three Cups Chicken
Dive into this Taiwanese classic that packs bold flavor into every bite. Three cups refers to equal parts soy sauce, sesame oil, and rice wine creating an aromatic sauce. This one-pan wonder comes together quickly for a satisfying weeknight meal.
Ingredients
Chicken thighs – 1.5 lbs
Garlic – 8 cloves
Ginger – 2-inch piece
Sesame oil – ½ cup
Soy sauce – ½ cup
Rice wine – ½ cup
Brown sugar – 2 tbsp
Basil – 1 cup
Instructions
1. Cut 1.5 lbs chicken thighs into 2-inch pieces.
2. Smash 8 garlic cloves with the flat side of your knife.
3. Slice 2-inch ginger piece into thin coins.
4. Heat ½ cup sesame oil in a heavy-bottomed pot over medium-high heat.
5. Add smashed garlic and ginger slices, cooking for 1 minute until fragrant.
6. Add chicken pieces in a single layer, cooking for 4 minutes until browned on one side.
7. Flip chicken pieces and cook for another 4 minutes until browned on all sides.
8. Pour in ½ cup soy sauce, ½ cup rice wine, and 2 tbsp brown sugar.
9. Bring mixture to a boil, then reduce heat to maintain a simmer.
10. Cover pot and simmer for 15 minutes, stirring once halfway through.
11. Remove lid and increase heat to medium-high.
12. Cook uncovered for 8 minutes until sauce reduces and thickens.
13. Stir in 1 cup fresh basil leaves just before serving.
Just cooked, the chicken boasts tender meat with glossy, reduced sauce clinging to each piece. The basil adds a fresh, aromatic lift that cuts through the rich soy and sesame flavors. Serve it over steamed rice to soak up every drop of the savory sauce, or pair with crisp vegetables for contrast.
Spicy Three Cups Chicken with Thai Basil
Grab your wok because this Taiwanese-American classic delivers bold flavor with minimal effort. Spicy three cups chicken gets its name from equal parts soy sauce, sesame oil, and rice wine. Thai basil adds the final aromatic punch that makes this dish unforgettable.
Ingredients
Chicken thighs – 1.5 lbs
Soy sauce – ½ cup
Sesame oil – ½ cup
Rice wine – ½ cup
Thai basil – 1 cup
Garlic – 6 cloves
Ginger – 2-inch piece
Red chili flakes – 1 tbsp
Brown sugar – 1 tbsp
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch pieces.
2. Mince 6 garlic cloves and slice 2-inch ginger into thin matchsticks.
3. Heat ½ cup sesame oil in wok over medium-high heat until shimmering.
4. Add garlic and ginger, stir-fry for 45 seconds until fragrant but not browned.
5. Add chicken pieces, cook for 6 minutes until exterior turns white.
6. Pour in ½ cup soy sauce, ½ cup rice wine, and 1 tbsp brown sugar.
7. Bring liquid to boil, then reduce heat to maintain steady simmer.
8. Simmer uncovered for 15 minutes until sauce reduces by half.
9. Stir in 1 tbsp red chili flakes during last 2 minutes of cooking.
10. Remove wok from heat, fold in 1 cup Thai basil until just wilted.
The glossy sauce clings to tender chicken while Thai basil provides licorice notes. Serve over jasmine rice to soak up every drop, or stuff into lettuce cups for a low-carb option. Leftovers taste even better the next day as flavors continue to meld.
Three Cups Chicken with Ginger and Garlic
Hailing from Taiwanese cuisine, this savory chicken dish gets its name from the traditional equal parts of soy sauce, rice wine, and sesame oil. Here’s how to make it with minimal fuss and maximum flavor.
Ingredients
Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Ginger – 2-inch piece
Garlic – 8 cloves
Light soy sauce – ½ cup
Shaoxing wine – ½ cup
Toasted sesame oil – ½ cup
Brown sugar – 1 tbsp
Basil – 1 cup
Instructions
1. Cut chicken thighs into 1-inch pieces and pat completely dry with paper towels.
2. Heat vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering.
3. Add chicken in a single layer and sear for 3 minutes per side until golden brown.
4. Slice ginger into ¼-inch thick coins and smash garlic cloves with the side of your knife.
5. Push chicken to one side and add ginger and garlic to the empty space.
6. Cook aromatics for 1 minute until fragrant but not browned.
7. Pour in light soy sauce, Shaoxing wine, and toasted sesame oil all at once.
8. Add brown sugar and stir everything together until sugar dissolves.
9. Bring liquid to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Cover pot and simmer for 15 minutes, stirring once halfway through.
11. Remove lid and increase heat to medium to reduce sauce by half, about 8-10 minutes.
12. Stir in fresh basil leaves and cook for 1 minute until just wilted.
Expect tender chicken that falls apart with rich, savory-sweet sauce clinging to every piece. The ginger and garlic mellow into the background while basil adds a fresh, aromatic finish. Serve it family-style over steamed rice to soak up every drop of the flavorful sauce.
Vegetarian Three Cups Tofu (Mock Chicken Version)
You’ve probably craved that classic three-cups chicken flavor but wanted a plant-based alternative. Years of testing led me to this tofu version that delivers all the aromatic intensity. Your kitchen will smell incredible within minutes.
Ingredients
Firm tofu – 1 lb
Sesame oil – ¼ cup
Soy sauce – 3 tbsp
Rice wine – 3 tbsp
Brown sugar – 1 tbsp
Garlic – 6 cloves
Ginger – 2-inch piece
Thai basil – 1 cup
Red chili – 1
Instructions
1. Press tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut pressed tofu into 1-inch cubes.
3. Heat sesame oil in a heavy-bottomed pot over medium heat until shimmering.
4. Add whole garlic cloves and thinly sliced ginger to the hot oil.
5. Cook aromatics for 2 minutes until fragrant but not browned.
6. Add tofu cubes in a single layer, working in batches if needed.
7. Pan-fry tofu for 4 minutes per side until golden brown.
8. Combine soy sauce, rice wine, and brown sugar in a small bowl.
9. Pour sauce mixture over tofu in the pot.
10. Bring to a simmer, then reduce heat to low.
11. Cover and cook for 10 minutes to allow flavors to penetrate.
12. Thinly slice red chili and add to the pot.
13. Stir in fresh Thai basil leaves.
14. Cook uncovered for 2 more minutes until basil wilts slightly.
15. Remove from heat and let rest for 3 minutes before serving.
Crispy-edged tofu soaks up the savory-sweet sauce while maintaining a meaty bite. The aromatic basil and spicy kick make this far from ordinary tofu. Consider serving it over jasmine rice or stuffing it into lettuce cups for contrasting textures.
Three Cups Chicken Wings with Sesame Oil
Forget complicated marinades—these Taiwanese-inspired wings deliver maximum flavor with minimal effort. Fresh ginger and garlic create an aromatic base that caramelizes into a sticky, savory glaze. Sesame oil adds nutty depth that makes these wings dangerously addictive.
Ingredients
Chicken wings – 2 lbs
Sesame oil – ¼ cup
Soy sauce – ¼ cup
Rice wine – ¼ cup
Fresh ginger – 2-inch piece
Garlic – 6 cloves
Brown sugar – 2 tbsp
Basil – ½ cup
Instructions
1. Pat chicken wings completely dry with paper towels. 2. Slice ginger into thin coins and smash garlic cloves. 3. Heat sesame oil in a large skillet over medium-high heat until shimmering. 4. Add chicken wings skin-side down in a single layer. 5. Cook for 6 minutes without moving until skin is golden brown and crispy. 6. Flip wings and cook for 4 minutes on the other side. 7. Remove wings from skillet and set aside. 8. Add ginger and garlic to the same skillet. 9. Cook for 1 minute until fragrant but not browned. 10. Pour in soy sauce, rice wine, and brown sugar. 11. Scrape up any browned bits from the bottom of the skillet. 12. Return wings to the skillet and coat with sauce. 13. Reduce heat to low, cover, and simmer for 15 minutes. 14. Uncover and increase heat to medium. 15. Cook for 5 minutes until sauce thickens and coats wings. 16. Stir in fresh basil leaves just before serving. You’ll notice the wings develop a glossy, lacquered appearance as the sauce reduces. The skin stays remarkably crisp despite braising, while the meat becomes fall-off-the-bone tender. Serve these over steamed rice to soak up every drop of the aromatic sesame-ginger sauce, or pack them cold for an impressive picnic addition that tastes even better the next day.
Three Cups Chicken Stir-Fry with Bell Peppers
Hitting the perfect balance between savory and aromatic, this stir-fry delivers Taiwanese comfort in under 30 minutes. Here’s how to make it right.
Ingredients
– Chicken thighs – 1 lb
– Soy sauce – ¼ cup
– Sesame oil – 2 tbsp
– Shaoxing wine – ¼ cup
– Ginger – 1 tbsp minced
– Garlic – 3 cloves minced
– Bell peppers – 2 cups sliced
– Brown sugar – 1 tbsp
– Vegetable oil – 1 tbsp
– Basil – ½ cup
Instructions
1. Cut chicken thighs into 1-inch cubes.
2. Heat vegetable oil in a wok over high heat until shimmering.
3. Add chicken and cook for 5 minutes until browned.
4. Push chicken to one side and add ginger and garlic.
5. Stir-fry aromatics for 30 seconds until fragrant.
6. Add bell peppers and cook for 3 minutes until slightly softened.
7. Pour in soy sauce, sesame oil, and Shaoxing wine.
8. Sprinkle brown sugar over the mixture.
9. Stir everything together and bring to a boil.
10. Reduce heat to medium and simmer for 8 minutes until sauce thickens.
11. Stir in basil leaves and cook for 1 more minute.
12. Remove from heat and serve immediately.
Now you have a glossy, deeply savory dish with tender chicken and crisp-tender peppers. The basil adds a fresh, aromatic finish that cuts through the richness. Serve it over jasmine rice or with steamed bao buns for a complete meal.
Slow Cooker Three Cups Chicken
Tender chicken simmers in a rich, aromatic sauce that fills your kitchen with incredible smells. This slow cooker version delivers authentic Taiwanese flavors with minimal effort. Three cups refers to the equal parts of soy sauce, sesame oil, and rice wine that create the signature sauce.
Ingredients
Chicken thighs – 2 lbs
Dark soy sauce – ½ cup
Sesame oil – ½ cup
Rice wine – ½ cup
Ginger – 3 inch piece
Garlic – 8 cloves
Brown sugar – 2 tbsp
Thai basil – 1 cup
Instructions
1. Trim excess fat from chicken thighs and pat dry with paper towels.
2. Peel ginger and slice into ¼-inch thick coins.
3. Smash garlic cloves with the flat side of a knife and remove skins.
4. Combine dark soy sauce, sesame oil, rice wine, and brown sugar in the slow cooker.
5. Add chicken thighs to the slow cooker in a single layer.
6. Scatter ginger coins and smashed garlic over the chicken.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
8. Remove chicken from slow cooker using tongs and transfer to a serving platter.
9. Skim excess fat from the sauce surface with a spoon.
10. Stir Thai basil into the hot sauce until wilted, about 1 minute.
11. Pour sauce over chicken immediately before serving.
Meaty chicken thighs stay incredibly moist while absorbing the savory-sweet sauce. The ginger and garlic mellow into subtle background notes that complement the rich sesame oil. Serve over jasmine rice to soak up every drop of the glossy, aromatic sauce, or pair with steamed bok choy for a complete meal.
Three Cups Chicken with Mushrooms and Bamboo Shoots
Vibrant and deeply savory, this Taiwanese-inspired chicken dish gets its name from the equal parts of soy sauce, rice wine, and sesame oil. The mushrooms and bamboo shoots add wonderful texture contrast to the tender chicken pieces. You’ll love how quickly this flavorful meal comes together in one pan.
Ingredients
Chicken thighs – 1 ½ lbs
Soy sauce – ½ cup
Rice wine – ½ cup
Sesame oil – ½ cup
Garlic – 6 cloves
Ginger – 2 inch piece
Mushrooms – 8 oz
Bamboo shoots – 1 cup
Brown sugar – 1 tbsp
Basil – ½ cup
Instructions
1. Cut chicken thighs into 1-inch pieces and pat completely dry with paper towels.
2. Mince garlic cloves and slice ginger into thin matchsticks.
3. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken pieces in a single layer and cook until golden brown on all sides, 6-8 minutes total.
5. Add minced garlic and ginger slices, stirring constantly for 30 seconds until fragrant.
6. Pour in soy sauce and rice wine, scraping any browned bits from the bottom of the pan.
7. Add brown sugar and stir until dissolved completely.
8. Reduce heat to medium-low, cover skillet, and simmer for 15 minutes until chicken is cooked through.
9. Slice mushrooms into ¼-inch thick pieces and add to the skillet.
10. Drain and rinse bamboo shoots, then add to the mixture.
11. Increase heat to medium and cook uncovered for 8 minutes until sauce reduces and thickens slightly.
12. Tear basil leaves by hand and stir into the dish just before serving. The tender chicken practically falls apart while the bamboo shoots retain a satisfying crunch. Toasted sesame seeds sprinkled over top add extra nuttiness, or serve it over jasmine rice to soak up every drop of the rich sauce.
Crispy Three Cups Chicken with Fried Basil
Sizzling hot and packed with flavor, this Taiwanese classic delivers crispy chicken with aromatic basil. Three cups refers to the equal parts of soy sauce, sesame oil, and rice wine that create the signature sauce. Get ready for a restaurant-quality dish made simple at home.
Ingredients
Chicken thighs – 1.5 lbs
Soy sauce – ½ cup
Sesame oil – ½ cup
Rice wine – ½ cup
Brown sugar – 2 tbsp
Garlic – 6 cloves
Ginger – 2-inch piece
Basil – 1 cup
Cornstarch – ¼ cup
Vegetable oil – 3 tbsp
Instructions
1. Cut chicken thighs into 1-inch pieces.
2. Toss chicken pieces with cornstarch until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
4. Fry chicken in single layer for 6-8 minutes until golden brown and crispy.
5. Remove chicken and set aside, keeping oil in skillet.
6. Thinly slice garlic and ginger.
7. Sauté garlic and ginger in the same skillet for 1 minute until fragrant.
8. Combine soy sauce, sesame oil, rice wine, and brown sugar in a bowl.
9. Pour sauce mixture into skillet and bring to a boil.
10. Return chicken to skillet and simmer for 5 minutes until sauce thickens.
11. Add basil leaves and cook for 1 more minute until wilted.
12. Serve immediately over steamed rice. Keep the chicken in a single layer while frying to ensure maximum crispiness. Use fresh basil rather than dried for the best aromatic flavor. Don’t overcrowd the pan when frying to maintain oil temperature. Kaleidoscopic in texture, the crispy chicken contrasts beautifully with the glossy, reduced sauce. The fried basil adds an herbal punch that elevates every bite. Try serving it with jasmine rice to soak up every drop of the rich, savory sauce.
Three Cups Chicken Skewers with Lemongrass
Hitting the perfect balance of savory, sweet, and aromatic, these Three Cups Chicken Skewers are a game-changer for weeknight dinners. Here’s how to make them.
Ingredients
Chicken thighs – 1.5 lbs
Soy sauce – ½ cup
Sesame oil – ¼ cup
Rice wine – ¼ cup
Brown sugar – 2 tbsp
Garlic – 6 cloves
Ginger – 1 inch piece
Lemongrass – 2 stalks
Basil – 1 cup
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch cubes.
2. Mince 6 garlic cloves and 1 inch ginger.
3. Bruise 2 lemongrass stalks with the back of your knife to release flavor.
4. Combine ½ cup soy sauce, ¼ cup sesame oil, ¼ cup rice wine, and 2 tbsp brown sugar in a bowl.
5. Add chicken, garlic, ginger, and lemongrass to the marinade.
6. Marinate for 30 minutes at room temperature for faster flavor absorption.
7. Thread marinated chicken onto skewers, leaving small gaps between pieces.
8. Preheat grill to 400°F.
9. Grill skewers for 5 minutes.
10. Flip skewers and grill for another 5 minutes.
11. Baste with remaining marinade during the last 2 minutes of cooking.
12. Check internal temperature reaches 165°F with a meat thermometer.
13. Chop 1 cup basil leaves.
14. Remove skewers from grill and immediately sprinkle with chopped basil.
15. Let rest for 3 minutes before serving to allow juices to redistribute. Making these ahead? Marinate overnight for deeper flavor. Serve these sticky, caramelized skewers over jasmine rice to soak up every drop of the glossy sauce. The charred edges contrast beautifully with the tender chicken and fresh basil finish.
Three Cups Chicken Lettuce Wraps
Oven-baked chicken gets a flavor-packed twist in this quick weeknight dinner. Our three cups method delivers tender, aromatic chicken perfect for wrapping in crisp lettuce leaves. Skip the takeout and make this restaurant favorite at home in under 30 minutes.
Ingredients
Chicken thighs – 1 lb
Sesame oil – 3 tbsp
Soy sauce – 3 tbsp
Rice wine – 3 tbsp
Ginger – 1 tbsp minced
Garlic – 3 cloves minced
Lettuce leaves – 8 large
Green onions – 2 chopped
Instructions
1. Cut chicken thighs into 1-inch cubes and pat completely dry with paper towels.
2. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken to the hot oil in a single layer, working in batches if needed to avoid crowding.
4. Cook chicken for 4 minutes without moving to develop a golden-brown crust.
5. Flip chicken pieces and cook for another 3 minutes until browned on all sides.
6. Add minced ginger and garlic to the skillet, stirring constantly for 30 seconds until fragrant.
7. Pour in soy sauce and rice wine, scraping any browned bits from the bottom of the pan.
8. Reduce heat to medium-low and simmer uncovered for 8 minutes until sauce thickens slightly.
9. Stir in chopped green onions and cook for 1 minute until just wilted.
10. Wash lettuce leaves and pat dry thoroughly to prevent sogginess.
11. Spoon chicken mixture into the center of each lettuce leaf, dividing evenly among 8 leaves.
Velvety chicken coated in the rich three-cup sauce contrasts beautifully with the crisp, cool lettuce. The sesame oil provides nutty depth while the rice wine adds subtle sweetness that balances the salty soy. For a fun twist, set up a DIY wrap station with extra herbs and let everyone build their own perfect bite.
Three Cups Chicken Noodle Bowl
Get ready for a flavor-packed meal that comes together in minutes. This three cups chicken noodle bowl delivers bold Taiwanese-inspired flavors with minimal effort. Ground chicken cooks quickly while absorbing the savory sauce perfectly.
Ingredients
Chicken thighs – 1 lb
Rice noodles – 8 oz
Garlic – 4 cloves
Ginger – 1 inch piece
Soy sauce – ¼ cup
Sesame oil – 2 tbsp
Shaoxing wine – 2 tbsp
Sugar – 1 tsp
Basil – ½ cup
Instructions
1. Cut chicken thighs into 1-inch cubes and pat dry with paper towels.
2. Slice garlic cloves thinly and julienne ginger into matchsticks.
3. Heat sesame oil in a large skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer and cook for 4 minutes without moving.
5. Flip chicken and cook for another 3 minutes until golden brown on both sides.
6. Push chicken to one side and add garlic and ginger to the empty space.
7. Cook aromatics for 45 seconds until fragrant but not browned.
8. Combine soy sauce, Shaoxing wine, and sugar in a small bowl.
9. Pour sauce mixture over chicken and aromatics, stirring to coat everything.
10. Reduce heat to medium-low and simmer for 8 minutes until sauce thickens slightly.
11. Meanwhile, cook rice noodles according to package directions until al dente.
12. Drain noodles thoroughly and divide between two bowls.
13. Stir fresh basil leaves into the chicken sauce just until wilted, about 30 seconds.
14. Spoon chicken and sauce over noodles immediately.
With tender chicken swimming in that aromatic three-cup sauce, each bite delivers savory depth balanced by fresh basil. The chewy rice noodles soak up every drop of the rich, glossy sauce. Try topping with a fried egg for extra richness or serve alongside quick-pickled vegetables for contrast.
Three Cups Chicken Pizza with Mozzarella
A Taiwanese-American fusion masterpiece, this pizza combines the aromatic depth of three cups chicken with classic pizza comfort. Savory, herbal notes from basil and garlic mingle with rich soy and sesame flavors. You’ll get restaurant-quality results with minimal fuss.
Ingredients
Pizza dough – 1 lb
Chicken thighs – 1 lb
Mozzarella cheese – 2 cups
Garlic – 6 cloves
Fresh basil – 1 cup
Soy sauce – ¼ cup
Sesame oil – 2 tbsp
Rice wine – 2 tbsp
Sugar – 1 tsp
Instructions
1. Preheat your oven to 475°F for 30 minutes with a pizza stone inside.
2. Cut chicken thighs into 1-inch cubes and pat completely dry with paper towels.
3. Mince all 6 garlic cloves finely.
4. Heat sesame oil in a large skillet over medium-high heat until shimmering.
5. Add chicken cubes and cook for 5 minutes until lightly browned.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in soy sauce, rice wine, and sugar, then bring to a simmer.
8. Reduce heat to low, cover, and simmer for 15 minutes until chicken is tender.
9. Uncover and cook for 5 more minutes until sauce thickens slightly.
10. Stretch pizza dough into a 12-inch circle on a floured surface.
11. Transfer dough to a pizza peel dusted with cornmeal to prevent sticking.
12. Spread cooked chicken mixture evenly over the dough, leaving a 1-inch border.
13. Sprinkle mozzarella cheese uniformly over the chicken.
14. Tear fresh basil leaves and scatter them over the cheese.
15. Slide pizza onto the preheated stone and bake for 12-14 minutes until crust is golden and cheese bubbles.
16. Rotate pizza halfway through baking for even browning.
17. Remove pizza from oven and let rest for 3 minutes before slicing.
Just out of the oven, the crust stays crisp against the juicy chicken and melted cheese. Each bite delivers the signature aromatic trio of garlic, basil, and sesame that defines three cups chicken. Try serving it with a side of chili oil for dipping to amplify the savory heat.
Three Cups Chicken Tacos with Sriracha Mayo
Whip up these fusion tacos that blend Taiwanese three cups chicken with Mexican street food flair. They come together quickly with bold, aromatic flavors that satisfy any craving. The savory-sweet sauce and spicy mayo create an unforgettable combination.
Ingredients
Chicken thighs – 1 lb
Sesame oil – ¼ cup
Soy sauce – ¼ cup
Rice wine – ¼ cup
Fresh ginger – 2-inch piece
Garlic – 6 cloves
Fresh basil – 1 cup
Corn tortillas – 8
Mayonnaise – ½ cup
Sriracha – 2 tbsp
Instructions
1. Cut chicken thighs into 1-inch cubes.
2. Heat sesame oil in a large skillet over medium-high heat until shimmering.
3. Add chicken pieces and cook for 6 minutes, stirring occasionally until lightly browned.
4. While chicken cooks, slice ginger into thin matchsticks and mince garlic cloves.
5. Add ginger and garlic to the skillet and cook for 1 minute until fragrant.
6. Pour in soy sauce and rice wine, then bring to a simmer.
7. Reduce heat to medium-low and cook uncovered for 15 minutes until sauce thickens and coats the chicken.
8. Stir in fresh basil leaves and cook for 30 seconds until just wilted.
9. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Mix mayonnaise and sriracha in a small bowl until fully combined.
11. Spoon chicken mixture into warm tortillas.
12. Drizzle sriracha mayo over each taco.
Final bites deliver tender chicken with glossy, reduced sauce clinging to every piece. The aromatic basil and ginger cut through the rich sesame and soy flavors perfectly. Serve these immediately with extra sriracha mayo for dipping or drizzle over crispy taco shells for added crunch.
Three Cups Chicken Dumplings with Soy Dipping Sauce
Ready for a flavor-packed twist on classic dumplings? These three cups chicken dumplings deliver Taiwanese-inspired aromatics in every bite. Serve them hot with the savory soy dipping sauce for an unforgettable appetizer.
Ingredients
Flour – 2 cups
Water – ¾ cup
Salt – 1 tsp
Ground chicken – 1 lb
Garlic – 4 cloves
Ginger – 1 tbsp
Soy sauce – ¼ cup
Sesame oil – 2 tbsp
Rice wine – 2 tbsp
Sugar – 1 tsp
Green onions – 2
Instructions
1. Combine flour, water, and ½ tsp salt in a bowl until a shaggy dough forms.
2. Knead dough on a floured surface for 5 minutes until smooth and elastic.
3. Cover dough with a damp cloth and rest for 30 minutes at room temperature.
4. Finely mince garlic, ginger, and green onions while dough rests.
5. Mix ground chicken, minced aromatics, remaining ½ tsp salt, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine, and sugar in a bowl.
6. Roll rested dough into a 1-inch thick rope on a floured surface.
7. Cut rope into 24 equal pieces and roll each into a 3-inch circle.
8. Place 1 tbsp chicken filling in the center of each dough circle.
9. Fold dough over filling and pinch edges firmly to seal, pleating for decorative effect.
10. Arrange dumplings in a single layer on a parchment-lined baking sheet.
11. Bring a large pot of water to a rolling boil over high heat.
12. Carefully drop dumplings into boiling water and cook for 6-8 minutes until they float.
13. Remove dumplings with a slotted spoon and drain thoroughly.
14. Whisk remaining 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp rice wine for dipping sauce.
15. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.
16. Pan-fry boiled dumplings for 2-3 minutes per side until golden brown and crisp.
17. Serve immediately with dipping sauce.
Juicy chicken filling bursts with garlic and ginger notes inside these tender-wrapped parcels. The crisp pan-fried bottoms contrast beautifully with the chewy steamed tops. Try serving them over steamed rice with extra sauce drizzled for a complete meal.
Three Cups Chicken Fried Rice
Grab your wok for this Taiwanese-American fusion that transforms leftover rice into something spectacular. Three cups chicken fried rice combines savory, herbal, and aromatic flavors in one satisfying skillet meal. Get ready for a quick dinner that feels anything but ordinary.
Ingredients
– Cooked white rice – 3 cups
– Chicken thighs – 1 lb
– Garlic – 6 cloves
– Ginger – 2-inch piece
– Soy sauce – ¼ cup
– Sesame oil – 2 tbsp
– Rice wine – ¼ cup
– Basil – 1 cup
– Vegetable oil – 2 tbsp
Instructions
1. Cut chicken thighs into 1-inch cubes.
2. Mince garlic cloves finely.
3. Peel ginger and slice into thin matchsticks.
4. Heat vegetable oil in a wok over high heat until shimmering, about 1 minute.
5. Add chicken cubes and cook until browned on all sides, 5-7 minutes.
6. Push chicken to one side of the wok.
7. Add minced garlic and ginger to the empty space.
8. Cook garlic and ginger for 30 seconds until fragrant.
9. Mix chicken with garlic and ginger.
10. Add cooked white rice to the wok.
11. Pour soy sauce evenly over the rice.
12. Drizzle sesame oil over the mixture.
13. Add rice wine to the wok.
14. Stir constantly for 3 minutes until rice is evenly coated.
15. Tear basil leaves from stems.
16. Add basil leaves to the wok.
17. Stir for 1 minute until basil wilts slightly.
18. Remove from heat immediately.
Every grain of rice absorbs the savory soy and aromatic sesame oil while staying distinct. The chicken stays remarkably tender against the fragrant basil and sharp ginger. Try serving it in lettuce cups for a fresh crunch or top with a fried egg for extra richness.
Three Cups Chicken Bao Buns
Let’s make three cups chicken bao buns. This Taiwanese-American fusion dish packs savory chicken into soft steamed buns. You’ll need just a few ingredients for maximum flavor impact.
Ingredients
Chicken thighs – 1 lb
Garlic – 6 cloves
Ginger – 2-inch piece
Soy sauce – ½ cup
Sesame oil – ¼ cup
Sugar – 2 tbsp
Flour – 2 cups
Yeast – 1 packet
Water – ¾ cup
Baking powder – 1 tsp
Instructions
1. Combine flour, yeast, and baking powder in a large bowl.
2. Add water and mix until a shaggy dough forms.
3. Knead dough on floured surface for 8 minutes until smooth and elastic.
4. Place dough in oiled bowl, cover, and let rise for 1 hour until doubled.
5. While dough rises, dice chicken thighs into 1-inch cubes.
6. Mince garlic and ginger finely.
7. Heat sesame oil in large skillet over medium-high heat until shimmering.
8. Add chicken and cook for 6 minutes until browned on all sides.
9. Add garlic and ginger, cooking for 1 minute until fragrant.
10. Pour in soy sauce and sprinkle sugar over chicken.
11. Reduce heat to low, cover, and simmer for 15 minutes until chicken is tender.
12. Punch down risen dough and divide into 8 equal portions.
13. Roll each portion into 4-inch circles.
14. Fold circles in half and place on parchment-lined steamer basket.
15. Steam buns over boiling water for 12 minutes until puffed and cooked through.
16. Fill warm buns with chicken mixture immediately before serving. Our three cups chicken bao buns offer tender, savory chicken wrapped in pillowy soft steamed dough. The soy-sesame glaze soaks into the bun for maximum flavor absorption. Try serving them open-faced with extra sauce drizzled over the top.
Three Cups Chicken Salad with Sesame Dressing
Every home cook needs this Taiwanese-inspired salad in their rotation. Expect tender chicken, crisp vegetables, and a nutty sesame dressing that comes together fast. It’s a complete meal, no extra sides needed.
Ingredients
Chicken breast – 1 lb
Vegetable oil – 2 tbsp
Soy sauce – ¼ cup
Rice vinegar – 2 tbsp
Sesame oil – 1 tbsp
Honey – 1 tbsp
Garlic – 2 cloves, minced
Ginger – 1 tsp, grated
Red pepper flakes – ½ tsp
Romaine lettuce – 1 head, chopped
Cucumber – 1, sliced
Carrot – 1, shredded
Green onions – 2, sliced
Sesame seeds – 1 tbsp
Instructions
1. Pat the chicken breast dry with paper towels to ensure even browning.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken breast and cook for 6–7 minutes per side until internal temperature reaches 165°F.
4. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
5. While chicken rests, whisk soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes in a small bowl.
6. Slice the rested chicken against the grain into ½-inch strips for maximum tenderness.
7. Combine chopped romaine, sliced cucumber, shredded carrot, and sliced green onions in a large bowl.
8. Add the sliced chicken to the bowl with the vegetables.
9. Pour the dressing over the salad and toss thoroughly to coat every ingredient.
10. Sprinkle sesame seeds over the top just before serving to maintain their crunch.
The tender, savory chicken contrasts beautifully with the crisp, fresh vegetables. Toasted sesame seeds add a final nutty crunch that elevates every bite. Try serving it in lettuce cups for a handheld meal that’s perfect for warm evenings.
Three Cups Chicken Sliders with Pickled Vegetables
Kick off your weeknight dinner with these Taiwanese-inspired sliders that pack serious flavor into every bite. They combine tender chicken with bright pickled vegetables for the perfect handheld meal. You’ll have these on the table in under 30 minutes.
Ingredients
Chicken thighs – 1 lb
Soy sauce – ¼ cup
Sesame oil – 2 tbsp
Rice vinegar – 2 tbsp
Sugar – 1 tbsp
Garlic – 3 cloves
Ginger – 1 inch piece
Slider buns – 8
Cucumber – 1
Carrot – 1
Red onion – ½
Salt – 1 tsp
Instructions
1. Cut chicken thighs into 1-inch cubes and place in a medium bowl.
2. Mince garlic and ginger, then add to the chicken.
3. Pour soy sauce, sesame oil, and 1 tablespoon rice vinegar over the chicken mixture.
4. Marinate for 10 minutes at room temperature for maximum flavor absorption.
5. While chicken marinates, thinly slice cucumber, carrot, and red onion.
6. Combine sliced vegetables with remaining 1 tablespoon rice vinegar, sugar, and salt in a separate bowl.
7. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
8. Add marinated chicken to the hot skillet, reserving any excess marinade.
9. Cook chicken for 6-8 minutes, stirring occasionally, until internal temperature reaches 165°F.
10. Pour reserved marinade into the skillet during the last 2 minutes of cooking to create a glossy sauce.
11. Toast slider buns in a dry skillet for 1-2 minutes until golden brown.
12. Assemble sliders by placing chicken on bottom buns, then topping with pickled vegetables.
13. Serve immediately while the buns are still crisp. Velvety chicken coated in savory sauce contrasts with the crunchy, tangy pickled vegetables. The sesame oil adds a nutty depth that makes these sliders stand out from typical party food. Try stacking them with extra pickled vegetables for added crunch.
Three Cups Chicken Pasta with Chili Flakes
Packed with bold Taiwanese flavors, this fusion dish transforms classic three cups chicken into a satisfying pasta meal. The chili flakes add just enough heat to balance the savory sauce. You’ll have dinner ready in under 30 minutes.
Ingredients
Chicken thighs – 1 lb
Spaghetti – 8 oz
Sesame oil – ¼ cup
Soy sauce – ¼ cup
Rice wine – ¼ cup
Garlic – 6 cloves
Ginger – 2-inch piece
Basil – 1 cup
Chili flakes – 1 tsp
Brown sugar – 1 tbsp
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add spaghetti and cook for 9 minutes until al dente.
3. Drain pasta, reserving 1 cup of pasta water.
4. Cut chicken thighs into 1-inch cubes while water heats.
5. Mince garlic and slice ginger into thin matchsticks.
6. Heat sesame oil in a large skillet over medium-high heat until shimmering.
7. Add chicken and cook for 6 minutes until golden brown.
8. Add garlic, ginger, and chili flakes, cooking for 1 minute until fragrant.
9. Pour in soy sauce, rice wine, and brown sugar, stirring to combine.
10. Simmer sauce for 3 minutes until slightly thickened.
11. Add cooked spaghetti to the skillet, tossing to coat.
12. Stir in ½ cup of reserved pasta water to create a glossy sauce.
13. Turn off heat and fold in fresh basil until just wilted.
14. Serve immediately in warm bowls. Marvel at how the glossy sauce clings perfectly to each pasta strand. The chewy spaghetti absorbs the savory-sweet flavors while fresh basil provides bright contrast. Try topping with extra chili flakes for those who want more heat.
Summary
Kitchen adventures await with these 20 versatile Three Cups Chicken recipes! Whether you’re cooking for a weeknight dinner or special gathering, there’s a perfect version here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below and share your cooking journey by pinning this article on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
