Three-Cup Chicken

Very good and relatively easy to make. I used less sesame oil and basil. My daughter loved this!

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This was excellent! I didn't add the basil because I wasn't sure how the kids would like it and it still had wonderful flavor. I didn't have time to simmer for 30 minutes, so I added a bit of cornstarch which thickened it nicely. Served over rice and got rave reviews! Thanks!

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This dish is more than a 5-star dish! We loved it - made just a few changes: We didn't use all the oil it called for - not all of the garlic either - we also doubled the sauce and rather than let it cook for so long we just added a little cornstarch to the sauce to thicken it up. We couldn't find the Thai basil so we just used regular and it came out great. We didn't use quite that much basil either. This is definitely a keeper! Thanks for posting.

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very good recipe! Everyone in my family loved it!

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This is a very good recipe. I took a star off because the direction for cooking the chicken impact the final results. After you bring this to a boil, you should turn it down to a simmer and not medium! I turn it on medium like the recipe called for and I was left with rubbery chicken. The sauce was really good over rice but the chicken was not good since it was so tough. If you are having trouble finding Thai basil, I found in an Asian supermarket in the refrigerated section along with other speciality items, like chilis and pickled vegetables. They don't call it Thai basil but it has purple stems so you should smell it before you buy it and make sure it's not actually mint.

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I used mirin instead of rice wine and the sugar and it was way too sweet while sampling in the cooking process. I strained everything out and tried the sauce again without sugar and used less-salt soy. The results I achieved was the sauce was way to overpowering....I suggest putting the garlic in after the chicken is part way cooked as burned garlic may have been my problem or was the garlic just overpowering the taste (and I do like garlic)? I zipped-bagged the leftovers and added chicken broth in the bag to soften the flavors. Turned out really good when re-heated the next night.

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Yet another rave review!Yummy. My hubby and I loved this dish. Next time and there will be a next time I hope to find the Thai Basil(I used reg.) and serrano peppers(used jalepenos)our Melbourne Beach Publix was lacking a bit in selection!LOL it was still awesome.Thanks for sharing!

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Superb dish. I made it for me and my sister and we kept going back for 2nds and 3rds. It had a nice amount of heat and the right amount of garlic!!

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Excellent flavor and will make it again.

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Excellent dish!! Made this and two other dishes I got from zaar for an oriental dinner and everyone loved this. I couldn't find thai basil where I shop so I just used regular fresh basil and it was still very good, and easy to make. Thanks Grace Lynn.

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I made this last night to have tonight. I did (of course) have to taste it, and it is wonderful. My DH had visitors downstairs while I was upstairs cooking this recipe. They were all salivating at the smell alone. I had a little trouble trying to decide how much ginger to add, as the recipe calls for slices and I only had fresh in the jar. I guess whatever added was OK since it was great. Thanks so much Grace Lynn.

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Well once again the reviewers are right...this is a winner recipe! Easy to make and delicious. I couldnt fine Thai basil so I used regular basil and it was great. Thanks for another fab recipe!

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Amazing! This is restaurant taste and easy to prepare. My family loved it. The spiciness and sweetness are perectly balanced. I was unable to find thai basil so I used regular, but still one of the best recipes I have ever tried. This is a definite keeper.

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This dish is so aromatic and tasty. Try to use Thai basil if you can, they are more fragrant and citrusy than regular basil. I would decrease the amount of soy sauce next time, as it was a little salty for our taste. I added a little chili powder for more kick. Very nice.

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Wonderful chicken, Grace Lynn! We really enjoyed this tonight over steamed rice. I increased the amount of sauce, in part by adding water and cornstarch to thicken, and I added a couple pounds of roasted cubed eggplant and a red pepper for flavor and color. This was a really great meal I'll use low sodium soy sauce next time around. Thanks!

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Yummy! We used pale dry sherry instead of rice wine since it's a really good substitute in Chinese recipes. Also we used one cup of basil and one cup of cilantro. Lastly, we did all up to step 5 in the morning to let the chicken marinate all day in the sauce and then resumed with step 6 in the evening. Next time I won't simmer for quite as long so we don't lose too much of the sauce. Will defintiely make again!

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It's very flavorful and the combination between the garlic and ginger is very good. I did double the sauce, which after adding the rice... still was a bit dry... but we loved the texture and flavor!!! thanks for sharing.

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I had never had three cup chicken, so I wasn't too sure how this was supposed to come out, or how authentic the recipe would be. But my husband said it tastes exactly like the ones served in restaurants, and he thought it came out really good! Thank you so much!

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Very delicious! Cooking for two, we used 2 chicken breasts, doubled the sauce & used low sodium soy sauce. It was still too salty for our tastes, so next time we’ll use more rice wine than soy sauce. I don’t think we needed that much oil to sauté either. DH gave a 4 star because of the saltiness (the only complaint), but I will give 5 since this consideration is really a personal one. Delicious, easy, non-expensive, and relatively quick.

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Awesome! I only made half a recipe for my husband and I and we ate it all ("we" mostly meaning "he"), and I wished I'd made more! Wonderful flavor, I will definitely make it again-- thanks!

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