Three-Cup Chicken
Three-Cup Chicken
Enjoy this quick and easy Chinese chicken recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 1 teaspoon Cornstarch
  • 2 teaspoons Light soy sauce
  • 340 grams boneless, skinless Chicken breast, thinly sliced
  • 2 tablespoons Vegetable oil
  • 3 cloves Garlic, thinly sliced
  • 2 walnut-size Shallots, thinly sliced
  • 4 fresh Chillies, thinly sliced
  • ¼ cup Soy sauce
  • ¼ cup Chicken stock
  • 3 tablespoons Palm sugar
  • 1 tablespoon Sesame oil
  • ½ cup Thai Basil or Sweet Basil leaves
  • ½ small Onion, sliced
  1. Combine the marinade ingredients in a bowl
  2. Add the chicken, stir to coat and set aside to let marinate for 15 minutes
  3. Heat a wok over high heat. Add the oil, swirling to coat the sides. Add the garlic, and shallots and stir-fry until fragrant, about 10 seconds. Add the chicken and cook until no longer pink, about 1 minute. Add the chiles and long beans and cook until vegetables are tender crisp, about 30 seconds. Add the soy sauce, chicken stock, fish sauce, and sugar and bring to a boil, stirring until sauce thickens, about 1 minute. Toss in the basil and serve

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