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    You are in: Home / Chinese / Three-Cup Chicken Recipe
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    Three-Cup Chicken

    Average Rating:

     121 Total Reviews

    Showing 101-120 of 121

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    • on March 26, 2006

      Excellent. I doubled the sauce, but used mirin (sweet rice wine) instead of regular rice wine and omitted the sugar. I also slice the scallions smaller and sauteed them before adding them at the end. I also had to use regular basil, but it still came out great. Thanks!

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    • on March 20, 2006

      My fiance made this for dinner tonight and we both enjoyed it. We did double the sauce. Thanks!

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    • on March 08, 2006

      This was very good, tastes like restaurant quality. For me and my husband, I used 2 chicken breasts and used only 1 tablespoon of sesame oil. I kept all of the other measurements the same. I am afraid that I did not make enough since my husband has quite a big appetite and this is so good, I'll see tonight. Thanks for sharing!

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    • on February 23, 2006

      WOW - This dish was great! Very tasty! I went to the local Asian market to buy the Thai basil and they weren't familiar with it, unfortunately, so I used regular basil. It was a little too spicy for my family, so I will only use one serrano pepper next time. Thanks so much for sharing, Grace Lynn! It's a keeper!

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    • on February 20, 2006

      This was sooo good! I halved the recipe for my husband and I. Slightly spicy, just right. Next time I will make twice and much sauce because it cooks away in the 30 minutes that it simmers. THANK YOU!

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    • on February 17, 2006

      Excellent dish! The reviews of this are spot on! I personally added a few more peppers, as I like a little more heat, but besides that, phenomenal!

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    • on January 12, 2006

      Wow! Look no further...This recipe is fabulous. I couldn't find Thai basil so I used regular basil. We will make this again. Thanks for posting this fantastic recipe.

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    • on December 14, 2005

      Look no further for better than restaurant quality food - and a recipe which is also so easy! My husband and I were thrilled! I thought the soy sauce amount would be over powering, but it wasn't at all. Only sub I made was using Splenda in place of real sugar.

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    • on December 08, 2005

      It took me forever to find the right basil. I thought when I finally did it would cost a fortune. However, I spent a mere 1.50 for the entire amount. This blew my DH's mind! We ate so much and hardly touched the other dishes.

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    • on October 15, 2005

      my daughter is learning to cook and chose this recipe to try tonite. it smells as wonderful as it tastes, and she prepared it with ease. thank you so much... she has added it to her recipe card file.

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    • on October 13, 2005

      Sesame oil is a very health conscience oil...Don't feel any more guilty using it than olive oil.

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    • on October 09, 2005

      For my health-conscious family, I used less than half the sesame oil (just enough to coat the pan), and it still turned out great. Love the sweet spicy basil. Next time I may try to flour the chicken before browning to see if it stays a little more tender.

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    • on September 18, 2005

      Amazing!!! I had to use rice wine vinegar (I don't know how different that is from rice wine). I had to use 1 tsp of basil season for every tablespoon of fresh basil I was supposed to use but couldn't find. Regardless, if this recipe could've been improved in any way, I don't see how.

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    • on August 30, 2005

      The BEST most delicious recipe we've tried yet!!! My husband eats only low carb so we sub'd Splenda for sugar and it turned out AMAZING!!! I can't begin to describe how phenominal this recipe is. I had doubts about the massive garlic and the basil (just used regular fresh basil) but it completely worked together! Try this recipe - you won't be dissapointed!

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    • on August 07, 2005

      Out of control. I had this with some friends and family tonight. All you heard were moans of joy...

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    • on August 05, 2005

      This is an absolutely amazing recipe! I used chili pepper flakes instead of serrano peppers and cilantro instead of basil.

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    • on July 18, 2005

      I use chicken tenders(cut up)1/3 cup dried basil and some white wine...wonderful!!!

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    • on February 21, 2005

      What a great and very authentic recipe! It really does taste exactly like a dish I'd order from China town in Melbourne! DH gave this 4.5, but I'm the one doing the review and I give it 5!! I didn't change a thing and it worked perfectly. Plus my car smelled FANTASTIC from having Thai basil in it for half an hour!

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    • on February 07, 2005

      This is the greatest recipe. If you make this you will love it! This recipe contains the basic secrets of making great tasting oriental food!

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    • on September 08, 2004

      this is awesome. i used merlot instead of rice wine, too and it was delicious. even my dad who hates chinese food loved it. most definitely will make this again. thanks for the great recipe.

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    Nutritional Facts for Three-Cup Chicken

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 668.4
     
    Calories from Fat 355
    53%
    Total Fat 39.4 g
    60%
    Saturated Fat 8.6 g
    43%
    Cholesterol 145.2 mg
    48%
    Sodium 1491.2 mg
    62%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 10.8 g
    43%
    Protein 52.1 g
    104%
    Detailed Nutrition Values About Nutrition Info

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