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Three-Cup Chicken

Recipe by Reid Quiggins on InstagramAdded 1 August 2026.

10 minutes to prep, 15 to cook. A savory stir‑fried chicken dish featuring ginger, garlic, and fresh basil. The sweet‑salty glaze clings to bite‑size pieces of dark meat, making it perfect for a quick dinner served over rice or noodles.

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Three-Cup Chicken by Reid Quiggins, a frame from the Instagram video

Method

  1. Heat two-thirds of the sesame oil (about 1 ⅓ tbsp) in a wok or large skillet over high heat until shimmering.

  2. Add the sliced ginger, crushed garlic, chopped scallions, and dried chilis; stir‑fry for 1–2 minutes until fragrant.

    Kitchen notes · Added by ReelsMeals: Ginger, garlic, scallions, and chilies smell fragrant in the oil.

  3. Add the chicken pieces in a single layer and stir‑cook for 3–4 minutes, allowing them to brown on all sides.

    Kitchen notes · Added by ReelsMeals: Chicken browns on its surfaces.

  4. Sprinkle the brown or coconut sugar over the chicken, then pour in the rice wine and soy sauce; stir to combine.

  5. Reduce the heat to medium‑high and let the mixture simmer for 4–5 minutes, stirring occasionally, until the sauce thickens to a glossy glaze that coats the chicken.

    Kitchen notes · Added by ReelsMeals: Sauce turns glossy and coats the chicken.

  6. Tear the fresh basil leaves and stir them in just before removing from heat; the residual heat will wilt the basil without overcooking it.

    Kitchen notes · Added by ReelsMeals: Basil wilts from the residual heat while remaining fragrant.

  7. Transfer the chicken to a serving dish and drizzle any remaining sauce from the pan over the top.

  8. Serve immediately over steamed rice, noodles, or your preferred base, and enjoy while hot.

Tips while you cook

Measure oil before heating
Use the specified two‑thirds of the sesame oil (about 1 ⅓ tbsp) for the initial stir‑fry step.
Keep chicken in a single layer
Add the chicken pieces in a single layer.
Add basil at the end
Tear fresh basil leaves and stir them in just before removing from heat.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Reid Quiggins made this.

The recipe comes from Reid Quiggins’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Reid Quiggins and want this changed? Email [email protected].

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