SKU: 3-Cup-Chicken


Three-Cup Chicken

1. Heat a well seasoned wok over high heat

2. Add 2 tablespoons sesame oil

3. As soon as the oil is shimmering add the ginger, garlic, scallions, peppers and cook by tossing until fragrant, about 2 minutes

4.  Move the mix to the side in the wok and add the remaining oil and heat it. 

5. Add the chicken and cook. Toss intermittently to cook evenly and brown nicely with some crispy parts

6. Add sugar, rice wine and ketjap manis and toss to cover chicken

7. Bring liquid to a boil and then reduce heat to a simmer

8. Allow sauce to thicken

9. Turn off heat and add basil and stir to combine

Top rice, tofu, beans, or pasta


Recipes Featuring This Product


3 tablespoons sesame oil

1 2-3 inch piece of ginger, peeled and slice into coins, approximately 12 pieces

12 cloves garlic peeled

4 whole scallions, trimmed and cut into 1 inch pieces

3 dried red peppers or one teaspoon red-pepper flakes

2 pounds chicken thighs, boneless or bone-in, deboned and cut into bite sized pieces

1 tablespoon caster or white sugar

1/2 cup rice wine

2 cups fresh Thai Basil leaves or regular basil leaves