Three Cup Chicken

Three Cup Chicken is such an easy but delicious recipe that I always keep in my weeknight rotation. This is my take on an ancient Chinese recipe dating back to the 13th century, and simply put, it's braised chicken. But what elevates this dish is the combination of the sweet and savory sauce, wine, and intense aromatics that make this chicken extremely flavorful and delicious over a simple bowl of rice. This is a perfect dish to make a big batch of and have throughout the week! I hope you enjoy! Serves 2-3 1.5 lbs chicken thigh, cut to 2" pieces 1/4 hot water 1/4 cup shaoxing wine 2 tbsp light soy sauce 1 tbsp dark soy sauce 1/4 tsp msg 2 tbsp sugar 1 tbsp sesame oil 6 slices ginger 6 cloves garlic 4 dried red chili 2 cups fresh basil 1. Cut your chicken thigh into 2" pieces and set aside, then prep your ginger, garlic, chili and basil and place in a separate bowl. 2. Premix your sauce by combining hot water, shaoxing wine, light and dark soy sauce, msg, sugar, and sesame oil. 3. In a large pot or dutch oven, heat 2 tbsp of avocado oil over medium high heat and fry your ginger, garlic, and chili for 30 seconds or until fragrant. 4. Add your chicken thigh and saute for 2-3 minutes until the chicken has slightly browned. 5. Add your premixed sauce and mix to combine. Bring to a rapid simmer and cover and turn the heat to medium low. Braise for 15-20 minutes until the sauce has thickened. Turn off the heat and add your fresh basil and combine until wilted. Serve over hot rice and enjoy! . . .

Good

% Daily Values based on a 2,000 calorie diet