Three-Cup Chicken

I love this chicken and I don't even like chicken. The sauce is delicious, savory, flavorful and spicy. I used jalapeno peppers and it was still very spicy. But a good spicy. My kids could not handle the spice and my husband barely. I thought simmering 30 minutes was too long so I reduced it to 10 minutes. I will make this again. The fresh garlic, ginger, basil and scallion makes it so flavorful and delicious. Thank you.

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Good recipe. Added mushrooms that needed to be used up...everyone liked it.

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Very good. I'll admit, I was nervous about amount of garlic, serrano peppers, sesame oil and Thai basil, but it all comes together like a dream. I wouldn't recommend cooking the full 30 minutes on high though--I think the chicken over cooks. I'd stop next time at the point where the chicken is cooked through and then finish off with basil and scallions. A tad spicy, but I'd do it again with the same amount of serranos.

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Very tasty. I used cooking sherry in place of the rice wine and I'd probably only use one serrano pepper next time! Definitely a "keeper!"

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Delicious! When starting to prepare dinner last night I realized I was out of chicken so I used some thinly sliced steak and followed the rest of the recipe exactly. It was awesome! DH suggested marintating the steak beforehand in the same sauce to really pick up the flavor. I also added a little bit of cornstarch slurry to thicken it up but otherwise kept the same. I will most definitely be making again. Thanks!

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This was SO good. I rarely comment on here anymore. Too many negative people but I had to say how wonderful this was. Thank you so much for begging for that recipe and posting. I didnt have three cups of basil but will try to get that much next time. I had about one and a half and it was pricey at that but soooo worth it. I made this in a motel room in an electric wok. My husband is traveling for work and food on the road is flat out disgusting. I take my Sabatier knives and a few other choice implements with me, apparently for just this occasion. It was a wonderful night in difficult circumstances. Thank you, thank you, thank you!

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Great recipe, I would definately add more peppers next time, as I like it a little spicier. Very easy to make...Thanks!

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Very good. I cut the sesame oil down to 1 tbsp but otherwise tried to follow the recipe. Did not have rice wine, so I used some white wine. I'm also not sure what thai basil is, so I used regular basil. Was not spicy enough for my tastes, next time I will add some cayenne pepper.

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This is my go-to recipe when I am craving Thai food without the heaviness of coconut milk. It is absolutely delish and easy easy easy. I have substituted apple cider vinegar and cane vinegar with no problem, and usually add a little chicken broth to it while it's boiling and add baby bok choy, carrots and onions along with the scallions for the last 5 minutes. Don't be scared to follow this recipe exactly as is, though...thanks Grace Lynn!

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Well, I first have to say that I didn't follow the recipe exactly, but I stayed pretty close to it, and my family thought it was delicious! I guess the only changes that I made, was that I didn't add any Thai basil, because I didn't have any, and I also didn't have any scallions. Also, instead of using sugar, I used honey. I served it with brown rice and an Asian salad and it made for a very tasty dinner.

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Great dish! I loved the flavor of the sauce and it involved very little hands-on cooking time. I'd make some changes next time -- the dish was extremely spicy, so I'd leave the seeds in only one pepper, and the chicken was overcooked, so I think I'll cook the chicken in the sauce instead of cooking it before adding the sauce. Thanks for such a yummy recipe!

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I used this recipe as an inspiration and it turned out that this recipe is a very good basic one when you can change amount of some ingredients without sacrificing a taste:) I used the whole chicken (big, 1,2 kg, cut into small pieces), less garlic (around 6 gloves), less sugar (just 1 teaspoon, and it was sweet enough for my taste), no peppers at all (didn't have any), less soy sauce and rice wine (but I followed the proportion), almost no basil and it was sooo tasteful!..My all family loved this recipe for its taste and I loved it for its simplicity as well!.. :) One of the best in my collection here.

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Awesome recipe--authentic, and VERY tasty :)

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This is a fantastic recipe! The fragrance of Thai basil leaves was the key to this dish. I know normal basil will probably work fine, but if you can, you HAVE to try Thai basil! I got it from a grocer in chinatown and it changed the whole dish's aroma. Also, i added a little dark soy sauce. What a wonderful recipe, thank you so much!

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This was great! The flavors were awesome and it had just enough heat for our tastes. This will become a staple at my house.

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Very spicy and nice flavor. My family likes it. One note: This recipe was on the expensive side after I got all of the ingredients. I think it was the thai basil . Otherwise, it is a very unique dish.

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This was a delicious recipe. I was a little concerned at the sheer amount of garlic at first but it worked perfectly. I wasn't sure the recipe would go right because I had to replace serranos with jalapenos, rice wine with rice vinegar, and scallions with onions, but this was considered the best food at the potluck. Thank you so much!

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Winner!!!! I did things a little different than stated. I doubled the soy sauce, rice wine and sugar. I added a bit of corn startch to thicken. I was afraid to use the serrano peppers with the seeds, so I just cooked it without them, it was perfect, just enough of a bite. I could not find Thai basil, so I used regular fresh basil, I chopped 4 leaves. My family said, "add this to my favorite meals".

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Excellent recipe and defintely worthy of the 5 star rating with the powerful combination of flavors. This reminded me a bit of Thai pad grapow, but I really enjoyed it more as the comination of rice wine, soy sauce, and sugar really adds an additional kick that takes this dish to the next level. We added lemongrass to the chicken while it was sauteeing just for a bit of extra flavor, and I'd also recommend adding a little corn starch to assist in thickening the sauce so that it coats nicely. Thanks for badgering the chef for this recipe - its more than worth your trouble!

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