San Bei Ji (Three-Cup Chicken) for Two | America's Test Kitchen

Name: San Bei Ji (Three-Cup Chicken) for Two | America's Test Kitchen
Total time: 50 min
Ingredients: 3 tablespoons soy sauce; 3 tablespoons Shaoxing wine or dry sherry; 1 1/2 teaspoons packed brown sugar; 12 ounces boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 1 1/2 tablespoons vegetable oil; 1 (1-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds; 6 garlic cloves, peeled and halved lengthwise; 1/4 - 1/2 teaspoon red pepper flakes; 3 scallions, white and green parts separated and sliced thin on bias; 1 1/2 teaspoons water; 1/2 teaspoon cornstarch; 1/2 cup Thai basil leaves, large leaves sliced in half lengthwise; 1 1/2 teaspoons toasted sesame oil

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Our take on this Taiwanese classic retools the original one-cup-each formula for the soy sauce, sesame oil, and rice wine, and streamlines the method.

Keywords

Main Courses
Chicken
For Two
Weeknight

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Ingredients

3 tablespoons soy sauce
3 tablespoons Shaoxing wine or dry sherry
1 1/2 teaspoons packed brown sugar
12 ounces boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
1 1/2 tablespoons vegetable oil
1 (1-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds
6 garlic cloves, peeled and halved lengthwise
1/4 - 1/2 teaspoon red pepper flakes
3 scallions, white and green parts separated and sliced thin on bias
1 1/2 teaspoons water
1/2 teaspoon cornstarch
1/2 cup Thai basil leaves, large leaves sliced in half lengthwise
1 1/2 teaspoons toasted sesame oil