Three-Cup Chicken (Sanbeiji) — High-Protein Taiwanese Chicken
A classic Taiwanese pan-braised chicken that uses garlic, ginger and basil to build deep flavor. This scaled recipe focuses on lean protein and straightforward technique so someone training can get a big, protein-forward serving.
AI image40 min
start to finish
15 min
hands on
Some skill
difficulty
4
servings
Ingredients
Contains soy, gluten, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
740 kcal60g protein8g carbs55g fat
An estimate, not a lab analysis.
Method
Pat the chicken pieces dry with paper towels and season lightly with black pepper.
Heat a large heavy skillet or Dutch oven over medium-high heat until hot, then add the vegetable oil.
Add the chicken in a single layer (work in two batches if needed) and sear without moving until the undersides are golden, 3–4 minutes.
Crowding the pan steams the chicken; sear in batches for better caramelization.
Flip pieces and sear the other side until golden, 2–3 minutes; transfer seared chicken to a plate.
Lower the heat to medium, add the smashed garlic and sliced ginger to the empty pan and cook, stirring, until fragrant and the garlic edges color lightly, about 1–2 minutes.
Return all the chicken to the pan; add the soy sauce, Shaoxing wine, sesame oil, brown sugar and chicken stock. Stir gently to combine.
Bring the liquid to a simmer, then reduce heat to medium-low, cover partially and simmer until the chicken is cooked through and tender, about 10–12 minutes.
Clock 165°F (74°C) internal temperature for well-cooked chicken pieces if you use a thermometer.
Remove the lid, increase heat to medium-high and boil the sauce down, stirring occasionally, until it thickens to a glossy glaze and coats the back of a spoon, 3–5 minutes.
If you want a slightly thicker glaze, stir the cornstarch into 1 tbsp cold water to make a slurry and whisk it into the simmering sauce for 30–60 seconds until glossy.
Toss in the white parts of the scallions and the basil leaves, stir once to wilt the basil (about 20–30 seconds), then remove from heat.
Serve immediately over steamed rice or quinoa and sprinkle with the green scallion slices.
Worth knowing
- For a leaner, higher-protein version use boneless skinless chicken breast cut into slightly larger pieces; reduce simmer time by a few minutes to avoid drying.
- If you need gluten-free, swap light soy sauce for tamari and confirm Shaoxing wine is gluten-free or use low-sodium chicken stock + 1 tsp rice vinegar as the substitute.
- Do not add the basil early — it should be added at the end so it stays bright and aromatic.
- Make ahead: the dish reheats well; store sauce and chicken together to keep meat moist. Reheat gently over medium-low with a splash of water or stock.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Dairy-freeHigh proteinMeal prep
Watch someone make it
A different recipe for the same dish, by a cook who has spent years on it.
More Taiwanese cooking
An original Restaurant Pro recipe — our own composition in the idiom of Taiwanese cooking, not any restaurant's recipe. Written to be dairy-free as listed.