Chinese (Taiwanese) · intermediate
Taiwanese Basil Glazed Three-Cup Chicken
A richly glazed chicken stir-fry coated in a fragrant sauce of toasted sesame oil, rich soy sauce, garlic, and fresh Thai basil leaves.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the sesame oil in a wide skillet or clay pot over medium heat. Add the whole garlic cloves and ginger coins.
- 02
Sauté gently for 3 minutes until the aromatics turn golden and release their fragrance.
- 03
Add the chicken pieces skin-side down and sear for 4 minutes until lightly browned.
- 04
Pour in the soy sauce, brown sugar, and chicken broth. Bring the mixture to a gentle boil.
- 05
Reduce heat to medium-low, cover, and simmer for 10 minutes until chicken is cooked through.
- 06
Remove the lid, turn heat to high, and reduce the sauce until it forms a thick, glossy glaze over the chicken.
- 07
Turn off the heat, stir in the fresh Thai basil leaves until just wilted, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Glaze Reduction
Simmering savory liquids rapidly down to a syrupy consistency coats the proteins with concentrated flavor.
Notes from the kitchen
- Using skin-on chicken thighs provides renderable fat that enriches the glossy sauce reduction.
- Add the basil at the very end off the heat to preserve its delicate sweet-herbaceous aroma.
- Original home-cooking adaptation inspired by Chinese (Taiwanese); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.