17 Delicious Three Cups Chicken Recipes Amazing

Now, who’s ready to spice up their dinner routine with something irresistibly flavorful? Our roundup of 17 Delicious Three Cups Chicken Recipes is here to transform your mealtime into a culinary adventure. Perfect for those nights when you crave something hearty yet easy to whip up, these recipes promise a delightful mix of tradition and twist. Let’s dive into the savory world of Three Cups Chicken together!

Classic Taiwanese Three Cups Chicken

Welcome to the world of Taiwanese cuisine with this Classic Three Cups Chicken recipe, a dish that’s as flavorful as it is simple to make. Let’s dive into the methodical process of creating this beloved dish, ensuring even beginners can follow along with ease.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1/4 cup sesame oil (my go-to for its rich aroma)
• 1/4 cup soy sauce (I recommend low-sodium to control saltiness)
• 1/4 cup rice wine (mirin works too, but traditional rice wine is best)
• 10 cloves garlic, lightly crushed (because you can never have too much garlic)
• 1 inch ginger, sliced (fresh is always better)
• 1 bunch Thai basil leaves (the star that brings it all together)
• 2 tbsp sugar (to balance the savory notes)

Instructions

1. Heat sesame oil in a heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add garlic and ginger, stirring frequently until fragrant, roughly 1 minute. Tip: Don’t let them brown too much to avoid bitterness.
3. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Resist the urge to move them around too much for a perfect sear.
4. Pour in soy sauce, rice wine, and sugar, stirring to combine. Bring to a simmer.
5. Reduce heat to low, cover, and let simmer for 20 minutes. Tip: Check halfway to ensure it’s not drying out; add a splash of water if needed.
6. Uncover, increase heat to medium-high, and cook until sauce thickens, about 5 minutes.
7. Stir in Thai basil leaves until just wilted, about 30 seconds.

Marvel at the tender chicken, infused with the aromatic blend of garlic, ginger, and basil, all coated in a glossy, savory-sweet sauce. Serve it over steamed rice or with a side of stir-fried vegetables for a complete meal that’s sure to impress.

Three Cups Chicken with Basil

Creating a flavorful and aromatic dish like Three Cups Chicken with Basil is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1/4 cup sesame oil (my favorite for its nutty aroma)
• 1/4 cup soy sauce (low sodium works great if you’re watching salt intake)
• 1/4 cup rice wine (mirin adds a nice sweetness)
• 2 tbsp sugar (I like using brown sugar for a deeper flavor)
• 10 cloves garlic, lightly crushed (don’t skimp, it’s key)
• 1 inch ginger, sliced (fresh is always best)
• 2 cups fresh basil leaves (Thai basil if you can find it)
• 2 red chilies, sliced (adjust based on your heat preference)

Instructions

1. Heat sesame oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, approximately 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same pan, add garlic, ginger, and chilies, sautéing until fragrant, about 1 minute.
4. Return chicken to the pan. Add soy sauce, rice wine, and sugar, stirring to combine. Tip: The sugar helps balance the saltiness of the soy sauce.
5. Cover and simmer on low heat for 20 minutes, allowing the chicken to absorb the flavors. Tip: Check occasionally to prevent burning.
6. Uncover, increase heat to medium-high, and cook until the sauce thickens, about 5 minutes.
7. Turn off heat, stir in basil leaves until just wilted, about 30 seconds.

Finally, this dish boasts a perfect balance of savory, sweet, and spicy flavors, with the basil adding a fresh, aromatic finish. Serve it over steamed rice to soak up the delicious sauce, or alongside stir-fried vegetables for a complete meal.

Three Cups Chicken with Ginger

One of the most comforting dishes you can whip up on a busy weeknight is Three Cups Chicken with Ginger. Its aromatic blend of flavors and tender chicken pieces make it a hit among both adults and kids alike.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 3 tbsp sesame oil (my go-to for its nutty aroma)
• 1 cup fresh basil leaves (Thai basil if you can find it)
• 10 slices ginger, about 1/8 inch thick (don’t skimp, it’s key)
• 5 garlic cloves, smashed (releases more flavor)
• 1/2 cup soy sauce (I prefer low-sodium to control saltiness)
• 1/2 cup rice wine (mirin works too for a sweeter note)
• 1 tbsp sugar (balances the savory)

Instructions

1. Heat sesame oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ginger slices and smashed garlic, sauté until fragrant, roughly 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Place chicken thighs skin-side down in the skillet. Cook until golden brown, about 5 minutes per side. Tip: Resist the urge to move them around; letting them sear properly ensures a crispy skin.
4. Pour in soy sauce, rice wine, and sprinkle sugar over the chicken. Stir gently to combine.
5. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Check halfway to ensure the sauce isn’t reducing too quickly.
6. Uncover, add basil leaves, and cook for another 2 minutes until wilted.

Best served hot, the chicken is succulent with a sticky glaze, and the ginger adds a warm, spicy undertone. Try serving it over steamed jasmine rice to soak up all the delicious sauce.

Three Cups Chicken with Mushrooms

Here’s a dish that combines the rich flavors of Taiwanese cuisine with the comforting familiarity of chicken and mushrooms. Three Cups Chicken with Mushrooms is a savory, aromatic meal that’s surprisingly simple to make, perfect for a weeknight dinner that feels special.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 8 oz mushrooms, sliced (cremini add a nice earthiness)
• 1/4 cup sesame oil (my go-to for its nutty aroma)
• 1/4 cup soy sauce (low sodium to control the saltiness)
• 1/4 cup rice wine (mirin works wonders here)
• 10 garlic cloves, lightly crushed (because more garlic is always better)
• 1 inch ginger, sliced (freshness is key)
• 1 bunch basil leaves (Thai basil if you can find it)
• 1 tbsp brown sugar (for that perfect balance of sweetness)

Instructions

1. Heat sesame oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, approximately 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same pan, add garlic and ginger, sautéing until fragrant, about 1 minute.
4. Add mushrooms and cook until they start to soften, around 3 minutes. Tip: Mushrooms release water; let it evaporate to concentrate flavors.
5. Return chicken to the pan. Add soy sauce, rice wine, and brown sugar, stirring to combine.
6. Cover and simmer on low heat for 20 minutes, until chicken is cooked through. Tip: Baste the chicken occasionally with the sauce for extra flavor.
7. Stir in basil leaves just before serving, letting them wilt slightly.

Delightfully tender chicken and mushrooms soak up the savory-sweet sauce, making every bite a harmony of flavors. Serve it over steamed rice to catch every last drop of the delicious sauce, or alongside stir-fried greens for a balanced meal.

Three Cups Chicken with Tofu

Venturing into the realm of Taiwanese cuisine, we’re tackling a dish that’s as flavorful as it is comforting. ‘Three Cups Chicken with Tofu’ combines succulent chicken, silky tofu, and a trio of signature sauces for a meal that’s both hearty and aromatic.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 14 oz firm tofu, cubed (I like to press mine for 30 minutes to remove excess water)
• 1/4 cup sesame oil (extra virgin is my go-to for its rich aroma)
• 1/4 cup soy sauce (low sodium works great if you’re watching salt intake)
• 1/4 cup rice wine (a splash more won’t hurt for extra depth)
• 10 garlic cloves, lightly crushed (because more garlic is always better)
• 1 inch ginger, sliced (fresh is key here)
• 1 bunch Thai basil leaves (the star that brings it all together)
• 2 tbsp sugar (to balance the savory notes)

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down, and sear until golden brown, 5-6 minutes per side. Tip: Don’t crowd the pot to ensure a good sear.
3. Remove chicken and set aside. In the same pot, add garlic and ginger, sautéing until fragrant, about 1 minute.
4. Return chicken to the pot. Add soy sauce, rice wine, and sugar, stirring to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes. Tip: This slow cook allows the chicken to absorb all the flavors.
6. Add tofu cubes and Thai basil, gently stirring to mix. Cover and cook for an additional 5 minutes. Tip: Be gentle to keep the tofu intact.
7. Remove from heat and let it sit for 5 minutes before serving.

Combining the tender chicken with the creamy tofu and aromatic basil creates a dish that’s a symphony of textures and flavors. Serve it over steamed rice or with a side of blanched greens for a complete meal.

Spicy Three Cups Chicken

Very few dishes strike the perfect balance between spicy, savory, and aromatic quite like Spicy Three Cups Chicken. This Taiwanese classic, with its rich history and bold flavors, is surprisingly simple to make at home, even for beginners.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1/4 cup sesame oil (my go-to for its nutty aroma)
• 1/4 cup soy sauce (I opt for low-sodium to control saltiness)
• 1/4 cup rice wine (adds a subtle sweetness)
• 10 cloves garlic, lightly crushed (because more garlic is always better)
• 1 inch ginger, sliced (freshness is key here)
• 2-3 Thai chilies, sliced (adjust based on your heat preference)
• 1 bunch Thai basil leaves (the star that brings it all together)

Instructions

1. Heat sesame oil in a heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add garlic, ginger, and chilies, sautéing until fragrant, roughly 1 minute. Tip: Don’t let the garlic brown to avoid bitterness.
3. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Resist the urge to move them around for a perfect sear.
4. Pour in soy sauce and rice wine, scraping any browned bits from the bottom of the pot for extra flavor.
5. Reduce heat to low, cover, and simmer for 20 minutes, ensuring the chicken cooks through.
6. Uncover, increase heat to medium-high, and cook until the sauce thickens slightly, about 5 minutes. Tip: The sauce should coat the back of a spoon.
7. Stir in Thai basil leaves just before turning off the heat, letting them wilt slightly from the residual heat.

Unbelievably tender chicken with a sauce that’s a harmonious blend of spicy, sweet, and umami awaits. Serve it over steamed rice to soak up every last drop of that flavorful sauce, or alongside stir-fried vegetables for a complete meal.

Three Cups Chicken with Bell Peppers

When it comes to whipping up a dish that’s both flavorful and straightforward, Three Cups Chicken with Bell Peppers stands out as a winner. This recipe, with its roots in Taiwanese cuisine, is a delightful mix of savory, sweet, and aromatic flavors that come together in a one-pot wonder.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1 red bell pepper, sliced into strips (adds a sweet crunch)
• 1 green bell pepper, sliced into strips (for a bit of color and freshness)
• 1/2 cup soy sauce (I swear by Kikkoman for its depth of flavor)
• 1/4 cup sesame oil (toasted sesame oil is my go-to for its nutty aroma)
• 1/4 cup rice wine (Mirin works wonders here)
• 1 tbsp brown sugar (for that hint of sweetness)
• 5 garlic cloves, smashed (because more garlic is always better)
• 1 inch ginger, sliced (adds a warm, spicy note)
• 2 tbsp vegetable oil (for frying)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Return chicken to the skillet. Add soy sauce, sesame oil, rice wine, and brown sugar, stirring to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally. Tip: This slow cooking melds the flavors beautifully.
6. Add bell peppers, cover, and cook for an additional 5 minutes until peppers are just tender. Tip: Keep them crisp for a nice texture contrast.
7. Uncover, increase heat to medium-high, and cook for 2 more minutes to reduce the sauce slightly.

Key to this dish’s appeal is the tender chicken enveloped in a glossy, flavorful sauce, with the bell peppers adding a fresh crunch. Serve it over steamed rice or with a side of stir-fried greens for a complete meal that’s sure to impress.

Three Cups Chicken with Cashews

Now, let’s dive into making a dish that’s as flavorful as it is comforting, perfect for a cozy dinner at home. This recipe combines the rich tastes of Three Cups Chicken with the crunch of cashews, creating a delightful contrast in every bite.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces (bone-in for more flavor, but boneless works too)
• 1/2 cup soy sauce (I always go for low-sodium to control the saltiness)
• 1/4 cup sesame oil (toasted sesame oil adds a deeper flavor)
• 1/4 cup rice wine (mirin works wonders here for a slight sweetness)
• 1 tbsp brown sugar (for that perfect caramelization)
• 3 garlic cloves, minced (fresh is best, but jarred is a time-saver)
• 1 inch ginger, sliced (peeling is optional, but I like to for texture)
• 1 cup roasted cashews (unsalted lets you adjust seasoning to your liking)
• 2 cups basil leaves (Thai basil if you can find it, for an authentic touch)

Instructions

1. In a large bowl, marinate the chicken pieces with soy sauce, sesame oil, rice wine, and brown sugar for at least 30 minutes. Tip: Longer marination equals deeper flavors.
2. Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 5 minutes until the chicken starts to brown. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add minced garlic and sliced ginger to the skillet, stirring for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Reduce the heat to medium-low, cover, and let it simmer for 15 minutes, stirring occasionally.
5. Uncover, add the cashews and basil leaves, and stir-fry for another 2 minutes until the basil wilts and the cashews are warmed through.

Marvel at the dish’s glossy finish and the aromatic blend of garlic, ginger, and basil. The chicken should be tender, with the cashews adding a satisfying crunch. Serve it over steamed rice or alongside stir-fried vegetables for a complete meal.

Three Cups Chicken with Coconut Milk

Sometimes, the most comforting dishes come from the simplest ingredients, and this Three Cups Chicken with Coconut Milk is no exception. Let’s dive into creating this flavorful dish that’s sure to become a weeknight favorite.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 1/4 cup soy sauce (I always opt for low-sodium to control the saltiness)
• 2 tbsp sesame oil (toasted for a nuttier aroma)
• 1 tbsp brown sugar (for a subtle sweetness)
• 5 garlic cloves, minced (because more garlic is always better)
• 1 inch ginger, sliced (fresh is key here)
• 1 bunch Thai basil leaves (the star that brings it all together)

Instructions

1. Heat a large skillet over medium heat and add the sesame oil, swirling to coat the pan evenly.
2. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Remove the chicken and set aside. In the same skillet, add the garlic and ginger, sautéing for about 1 minute until fragrant.
4. Return the chicken to the skillet. Pour in the coconut milk and soy sauce, then sprinkle the brown sugar over the top. Stir gently to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
6. Add the Thai basil leaves in the last 5 minutes of cooking, stirring them into the sauce to wilt. Tip: This preserves their vibrant color and aroma.
7. Serve hot over steamed rice or noodles. Zero in on the harmony of flavors—the creamy coconut milk, the umami-rich soy sauce, and the aromatic basil create a dish that’s both comforting and exotic.

Three Cups Chicken with Lemongrass

After a long day, there’s nothing more comforting than a dish that’s both aromatic and flavorful, and this Three Cups Chicken with Lemongrass is just that. A Taiwanese classic with a twist, it’s a simple yet profound dish that brings together the freshness of lemongrass with the richness of chicken, all in one pot.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 3 stalks lemongrass, bruised and cut into 2-inch pieces (the fragrance is key)
• 1/2 cup soy sauce (I swear by Kikkoman for its depth)
• 1/4 cup sesame oil (toasted, for that nutty aroma)
• 1/4 cup rice wine (Shaoxing wine is my favorite here)
• 10 cloves garlic, lightly smashed (because more garlic is always better)
• 1 inch ginger, sliced (freshness matters)
• 1 tbsp brown sugar (for a hint of sweetness)
• 2 cups Thai basil leaves (the final touch that makes it sing)

Instructions

1. Heat a heavy-bottomed pot over medium heat and add the sesame oil, swirling to coat the bottom evenly.
2. Add the chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the chicken and set aside. In the same pot, add the garlic, ginger, and lemongrass, sautéing for 2 minutes until fragrant.
4. Return the chicken to the pot. Pour in the soy sauce, rice wine, and sprinkle the brown sugar over. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes. Tip: The liquid should be at a gentle simmer, not a rolling boil.
6. Uncover, increase the heat to medium, and let the sauce reduce for 10 minutes until slightly thickened.
7. Turn off the heat, stir in the Thai basil leaves until just wilted. Tip: The residual heat will cook the basil perfectly, preserving its color and flavor.

Finished with a flourish of Thai basil, this dish boasts a succulent texture with layers of umami, sweetness, and a citrusy punch from the lemongrass. Serve it over steamed jasmine rice or with a side of stir-fried greens for a complete meal that’s as satisfying to make as it is to eat.

Three Cups Chicken with Pineapple

Believe it or not, ‘Three Cups Chicken with Pineapple’ is a dish that brings a tropical twist to a classic, and it’s simpler to make than you might think. Let’s walk through the process together, ensuring you end up with a dish that’s bursting with flavor.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1 cup fresh pineapple chunks (trust me, fresh makes a difference)
• 1/2 cup soy sauce (I always opt for low-sodium to control the saltiness)
• 1/4 cup sesame oil (the aroma is unbeatable)
• 1/4 cup rice wine (a splash adds depth)
• 3 tbsp brown sugar (for that perfect caramelization)
• 5 garlic cloves, minced (because garlic is life)
• 1 inch ginger, sliced (fresh ginger adds a zing)
• 2 green onions, chopped (for a fresh finish)
• 1 tbsp vegetable oil (my go-to for high heat)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Return chicken to the skillet. Add soy sauce, sesame oil, rice wine, and brown sugar, stirring to combine. Tip: The brown sugar will caramelize, so keep an eye on the heat to prevent burning.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally.
6. Add pineapple chunks and cook uncovered for another 10 minutes, allowing the sauce to thicken. Tip: The pineapple will release juices, adding a natural sweetness to the dish.
7. Garnish with chopped green onions before serving.

Unbelievably tender and packed with a sweet-savory punch, this dish pairs wonderfully with steamed rice or can be served over a bed of greens for a lighter option. The pineapple not only adds a burst of flavor but also tenderizes the chicken, making every bite succulent.

Three Cups Chicken with Sweet Potatoes

Kickstart your culinary adventure with this comforting dish that combines the savory depth of Three Cups Chicken with the sweet, earthy notes of sweet potatoes. Perfect for a cozy dinner, this recipe is a delightful twist on a classic that’s sure to impress.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (they hold shape better when cooked)
• 1/4 cup sesame oil (my go-to for its nutty aroma)
• 1/4 cup soy sauce (low sodium preferred to control saltiness)
• 1/4 cup rice wine (adds a subtle sweetness)
• 1 tbsp brown sugar (for that caramelized edge)
• 5 garlic cloves, thinly sliced (because more garlic is always better)
• 1 inch ginger, julienned (fresh is key here)
• 1 bunch Thai basil leaves (the star that ties everything together)

Instructions

1. Heat sesame oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove chicken and set aside. In the same pot, add garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Return chicken to the pot. Add soy sauce, rice wine, and brown sugar, stirring to combine.
5. Add sweet potatoes, ensuring they’re submerged in the liquid. Bring to a simmer, then cover and cook on low heat for 25 minutes. Tip: Resist the urge to stir too often to keep the sweet potatoes intact.
6. Uncover, increase heat to medium, and cook until the sauce thickens slightly, about 10 minutes. Tip: The sauce should coat the back of a spoon.
7. Stir in Thai basil leaves just before serving, allowing them to wilt slightly.

Best enjoyed hot, this dish offers a harmonious blend of textures—tender chicken, soft sweet potatoes, and a sauce that’s rich with umami. Serve it over steamed jasmine rice or alongside crisp greens for a complete meal.

Three Cups Chicken with Zucchini

Let’s dive into making a comforting and flavorful dish that’s perfect for any weeknight dinner. This Three Cups Chicken with Zucchini is a twist on the classic Taiwanese dish, simplified for the home cook with easy-to-find ingredients.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 2 medium zucchinis, sliced into 1-inch pieces (they add a nice crunch)
• 1/4 cup soy sauce (I always go for low-sodium to control the saltiness)
• 1/4 cup rice wine (a splash more if you like it boozy)
• 2 tbsp sesame oil (toasted sesame oil is my favorite for its nutty aroma)
• 1 tbsp brown sugar (for that slight caramelization)
• 5 garlic cloves, smashed (because more garlic is always better)
• 1 inch ginger, sliced (fresh ginger makes all the difference)
• 1 cup basil leaves (Thai basil if you can find it, for an authentic touch)

Instructions

1. Heat a large skillet over medium-high heat and add the sesame oil, swirling to coat the pan.
2. Add the chicken thighs, skin-side down, and cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the chicken and set aside. In the same pan, add the garlic and ginger, sautéing for 1 minute until fragrant.
4. Return the chicken to the pan. Add the soy sauce, rice wine, and brown sugar, stirring to combine. Tip: The sugar helps balance the saltiness of the soy sauce.
5. Cover and simmer on low heat for 20 minutes, allowing the chicken to absorb the flavors.
6. Add the zucchini pieces, stirring gently to coat them in the sauce. Cover and cook for another 5 minutes until the zucchini is just tender. Tip: Zucchini cooks quickly, so keep an eye on it to avoid mushiness.
7. Turn off the heat and stir in the basil leaves, letting them wilt slightly from the residual heat.

Just before serving, give the dish a final stir to distribute the flavors. The chicken should be succulent, with the zucchini offering a fresh contrast to the rich sauce. Serve it over steamed rice or with a side of crusty bread to soak up every last drop of the delicious sauce.

Three Cups Chicken with Eggplant

Begin by imagining the aroma of garlic and ginger wafting through your kitchen as you prepare this comforting dish. Three Cups Chicken with Eggplant is a delightful twist on the classic, combining tender chicken with the creamy texture of eggplant, all simmered in a rich, aromatic sauce.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 1 medium eggplant, cubed (I like to leave the skin on for extra nutrients)
• 3 tbsp sesame oil (extra virgin olive oil can substitute in a pinch)
• 1/4 cup soy sauce (low sodium is my preference to control saltiness)
• 1/4 cup rice wine (mirin adds a nice sweetness)
• 1 tbsp brown sugar (for that perfect caramelization)
• 5 garlic cloves, minced (fresh is always best)
• 1 inch ginger, sliced (peeling is optional but recommended)
• 1 cup basil leaves (Thai basil if you can find it)

Instructions

1. Heat sesame oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, approximately 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same pan, add eggplant cubes and sauté until slightly softened, about 3 minutes.
4. Push eggplant to the side, add minced garlic and ginger slices to the center, and sauté until fragrant, about 30 seconds.
5. Return chicken to the pan, add soy sauce, rice wine, and brown sugar, stirring to combine. Tip: Adjust the heat to maintain a gentle simmer.
6. Cover and simmer for 20 minutes, then uncover and cook for an additional 10 minutes to reduce the sauce. Tip: The sauce should coat the back of a spoon when ready.
7. Stir in basil leaves just before serving to preserve their vibrant color and aroma.

Ready to serve, this dish boasts a harmonious blend of savory, sweet, and aromatic flavors, with the eggplant melting into the sauce for a luxurious texture. Try serving it over steamed jasmine rice to soak up every last drop of the delicious sauce.

Three Cups Chicken with Carrots

Every home cook needs a reliable, flavorful chicken dish in their repertoire, and this Three Cups Chicken with Carrots is a standout. It’s a simple yet deeply aromatic dish that combines tender chicken with sweet carrots in a savory sauce, perfect for a weeknight dinner that feels special.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
• 2 cups carrots, sliced into 1-inch pieces (I love the sweetness they add)
• 1/2 cup soy sauce (low sodium is my preference to control saltiness)
• 1/4 cup sesame oil (toasted sesame oil adds a nutty depth)
• 1/4 cup rice wine (mirin works beautifully for a slight sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 inch ginger, sliced (peeling is optional, but I always do)
• 1 tbsp brown sugar (for that perfect caramelization)
• 2 tbsp vegetable oil (for frying, canola works too)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Add carrots to the skillet, stirring to coat with the aromatics, and cook for 2 minutes.
5. Return chicken to the skillet, add soy sauce, sesame oil, rice wine, and brown sugar, stirring to combine. Tip: The liquid should come about halfway up the chicken; adjust with a bit of water if needed.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes. Tip: Check halfway to ensure it’s not drying out; a little sauce is key.
7. Uncover, increase heat to medium, and cook for another 5 minutes to slightly thicken the sauce.

Serve this dish over steamed rice to soak up the delicious sauce. The chicken should be fall-off-the-bone tender, with carrots that are soft yet retain a slight bite. For a fresh contrast, garnish with thinly sliced green onions or a sprinkle of sesame seeds.

Three Cups Chicken with Broccoli

Mastering the art of Three Cups Chicken with Broccoli starts with understanding its simplicity and depth of flavor. This dish, a harmonious blend of savory, sweet, and aromatic elements, is perfect for weeknight dinners yet impressive enough for guests.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs more flavorful than breasts)
• 2 cups broccoli florets (fresh is best for that crisp-tender bite)
• 1/4 cup sesame oil (extra virgin olive oil can substitute in a pinch, but sesame adds authenticity)
• 1/4 cup soy sauce (low-sodium works well if you’re watching salt intake)
• 1/4 cup rice wine (mirin adds a nice sweetness, but dry sherry is a good alternative)
• 1 tbsp brown sugar (for that hint of caramelization)
• 3 cloves garlic, minced (freshly minced releases more flavor)
• 1 inch ginger, sliced (peeling is optional, but I like to for texture)
• 1 red chili, sliced (seeds in if you like heat, out for milder)

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces in a single layer, ensuring they’re not crowded. Cook until golden brown, about 3 minutes per side.
3. Stir in garlic, ginger, and chili, cooking until fragrant, about 30 seconds. Tip: Keep stirring to prevent burning.
4. Pour in soy sauce, rice wine, and sprinkle brown sugar over the chicken. Stir to combine.
5. Reduce heat to medium-low, cover, and simmer for 10 minutes, allowing flavors to meld.
6. Add broccoli florets, stirring to coat in the sauce. Cover and cook for another 5 minutes until broccoli is crisp-tender. Tip: Don’t overcook the broccoli to maintain its vibrant color and crunch.
7. Uncover, increase heat to high, and cook for 2 minutes to reduce the sauce slightly. Tip: The sauce should cling to the chicken and broccoli, not pool at the bottom.

This dish boasts a perfect balance of textures—tender chicken, crisp broccoli, and a glossy, flavorful sauce. Try serving it over steamed jasmine rice or alongside a crisp cucumber salad for a refreshing contrast.

Three Cups Chicken with Snow Peas

Kickstart your culinary adventure with this vibrant Three Cups Chicken with Snow Peas, a dish that balances savory, sweet, and aromatic flavors in every bite. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on (for richer flavor)
• 2 tbsp sesame oil (my secret to depth of flavor)
• 1/4 cup soy sauce (low sodium works best to control saltiness)
• 1/4 cup rice wine (mirin adds a subtle sweetness)
• 1 tbsp brown sugar (for that perfect caramelization)
• 1 cup snow peas, trimmed (fresh and crisp for texture)
• 5 garlic cloves, smashed (because bigger pieces infuse more flavor)
• 1 inch ginger, sliced (thin slices distribute heat evenly)
• 1 red chili, sliced (adjust based on your heat preference)
• 1/4 cup basil leaves (Thai basil if you can find it for authenticity)

Instructions

1. Heat sesame oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down, and sear until golden brown, approximately 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same skillet, add garlic, ginger, and chili, sautéing until fragrant, about 1 minute.
4. Return chicken to the skillet. Pour in soy sauce, rice wine, and sprinkle brown sugar over the chicken. Tip: The sugar helps create a glossy, sticky sauce.
5. Cover and simmer on low heat for 20 minutes, allowing the chicken to absorb the flavors.
6. Add snow peas and basil, cooking uncovered for another 5 minutes until peas are bright green but still crisp. Tip: This preserves their crunch and color.
7. Serve hot, garnished with extra basil if desired. The chicken should be tender, with a sauce that’s rich and slightly sweet, perfect over steamed rice.

Combining tender chicken with crisp snow peas in a savory-sweet sauce, this dish offers a delightful contrast in textures. For a creative twist, serve it in a hollowed-out pineapple for an eye-catching presentation at your next dinner party.

Conclusion

These 17 Delicious Three Cups Chicken Recipes offer a treasure trove of flavors waiting to elevate your home cooking. Whether you’re craving something traditional or adventurous, there’s a dish here for everyone. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary wins on Pinterest. Happy cooking!

Bella Bacinos