3 Cups Chicken Recipe
Make 3 Cups Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce (Three Cups)
Protein & Vegetables
For Wok Cooking & Garnish
Method
Marinade & Sauce (Three Cups)
Prepare sauce
In a bowl or measuring jug combine 1 cup soy sauce, 1 cup sesame oil and 1 cup mirin (or dry sherry). Whisk in 2 tablespoons light brown sugar until dissolved. Add 1 tablespoon rice vinegar, sliced ginger, sliced garlic and 1 teaspoon red chili flakes. Stir to combine — this is your three-cup sauce. Reserve 1/2 cup of the sauce for finishing and thinning if needed.
Taste the sauce and adjust: if too salty, add a splash more mirin or 1–2 teaspoons sugar; if too sweet, add a teaspoon more rice vinegar. Set aside.
Protein & Vegetables
Prep chicken
Pat the chicken thighs dry with paper towels. If using bone-in, you may optionally cut thighs into 2 pieces each for faster, even cooking. Lightly season the chicken with a pinch of salt and pepper (remember the sauce is salty).
Sear chicken
Heat a large wok or heavy skillet over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl. Place chicken thighs skin-side down (or outside surface if boneless) and sear without moving for 4–6 minutes until deeply browned and the skin releases. Flip and sear the other side 3–4 minutes. You are not cooking through — just developing color.
Add mushrooms and aromatics
Push the chicken to the side of the wok. Add the sliced ginger and garlic from the sauce mixture (or scatter fresh slices if you reserved them separate) and sauté 30–45 seconds until fragrant but not burned. Add shiitake mushrooms and continue to stir-fry 2 minutes until they start to color.
Add sauce & braise
Pour the prepared three-cup sauce over the chicken and vegetables in the wok. Bring to a gentle boil, then reduce heat to medium-low so the liquid simmers. Partially cover the wok and simmer for 12–18 minutes, turning the chicken once or twice, until chicken is cooked through to an internal temperature of 74°C (165°F) for boneless or 80°C (176°F) near bones. The sauce should reduce and coat the chicken. If the sauce is reducing too fast and chicken is not cooked, add up to 1/2 cup water or reserved sauce.
Finish with scallions and basil
When the chicken is nearly done and the sauce has thickened, add the halved scallions and stir them in for 1–2 minutes—just until wilted but still bright. Remove from heat and stir in the basil leaves so they wilt in the residual heat.
For Wok Cooking & Garnish
Optional thicken
If you prefer a glossy, thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Bring the wok back to a simmer and stir in the slurry. Cook 30–60 seconds until sauce thickens and becomes glossy. Do not overcook—the sauce will keep thickening as it cools.
Serve
Transfer chicken, mushrooms and sauce to a serving platter or bowls. Sprinkle toasted sesame seeds if using. Serve immediately with steamed rice or noodles to soak up the sauce.