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Three Cup Chicken

Recipe from Wok With Ben, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 24 October 2026.

15 minutes to prep, 15 to cook. A fragrant Taiwanese classic that blends savory soy sauces, sweet rock sugar, and aromatic basil for a balanced, slightly spicy flavor. The quick stovetop method yields tender chicken pieces coated in a glossy sauce, perfect for a weeknight dinner.

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Three Cup Chicken by Wok With Ben, a frame from the Instagram video

Method

  1. Heat a wok over medium‑high heat, add the toasted sesame oil, and briefly fry the garlic cloves and dried chilies until fragrant.

  2. Add the chicken pieces and stir‑fry until lightly browned.

  3. Stir in the ginger, rice cooking wine, both soy sauces, rock sugar, and the water or chicken stock.

  4. Simmer uncovered, stirring occasionally, until the sauce thickens, about 8 minutes.

  5. Just before serving, toss in the fresh Thai basil leaves and mix until wilted.

Tips while you cook

Fragrant base
Briefly fry the garlic cloves and dried chilies until fragrant before adding the chicken.
Brown the chicken
Stir‑fry the chicken pieces until lightly browned to develop color and texture.
Sauce reduction
Simmer uncovered, stirring occasionally, for about 8 minutes until the sauce thickens.
Basil finish
Add the fresh Thai basil leaves just before serving and toss until wilted.

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

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The recipe comes from Wok With Ben’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.

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