If you’re looking for a dish that delivers bold flavor with minimal cleanup, this one-pot recipe for three-cup chicken is your answer. It’s a skillet-based meal that combines savory soy sauce, fragrant sesame oil, and tender chicken, all simmered to perfection.
Whether you’re hosting guests or whipping up a weeknight dinner, this recipe is a crowd-pleaser with effortless preparation.
The Magic of a One-Pot Dish
One-pot recipes like this three-cup chicken are a lifesaver in the kitchen. Not only do they simplify cleanup, but they also allow the flavors to meld beautifully as they cook together in a single vessel.
Benefits of one-pot meals:
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- Simplified cleanup with fewer dishes.
- Flavors meld together seamlessly as they cook.
- Perfect for busy days or quick dinners.
This recipe makes use of a nonstick skillet, ensuring even cooking without sticking, while the reduced sauce coats the chicken in a rich, glossy glaze.
A Balance of Sweet, Savory & Aromatic Flavors
The secret to the depth of flavor in this recipe lies in the trio of soy sauce, Shaoxing wine, and brown sugar. Together, these ingredients create the perfect harmony of savory richness, subtle sweetness, and complexity.
Key flavor highlights:
- Soy sauce: Delivers umami depth and saltiness.
- Shaoxing wine: Adds aromatic complexity and a slightly nutty note.
- Brown sugar: Balances the savory and adds a caramelized sweetness.
- Ginger and garlic: Bring warmth and spice to the dish.
- Thai basil: Adds a fresh, herbal aroma.
For those who enjoy a bit of heat, the addition of red pepper flakes provides a gentle kick without overpowering the dish.
Prep Tips for Perfect Results
Success in one-pot recipes often begins with preparation. With three-cup chicken, having everything sliced, minced, and ready before turning on the stove ensures smooth cooking and excellent results.
Time-saving prep tips:
- Trim chicken: Cut into even 2-inch pieces for uniform cooking.
- Slice ginger and garlic: Use a sharp knife to create thin, even slices that cook quickly and evenly.
- Separate scallions: Add the white parts early for flavor and reserve the green parts for garnish.
- Pre-mix the marinade: Saves time and ensures consistency in flavor.
Customizations to Suit Your Preferences
This one-pot recipe is easily adaptable to suit your taste or dietary needs. Here’s how you can make it your own:
- Spicier version: Add extra red pepper flakes or a drizzle of chili oil.
- Sweeter variation: Increase the brown sugar slightly for a more caramelized flavor.
- Gluten-free option: Swap soy sauce with tamari or coconut aminos.
- Herb substitutions: Use Italian basil or cilantro if Thai basil isn’t available.
For a thicker sauce, add a touch more cornstarch, or reduce the sauce further for an intense, sticky glaze.
Ideal Pairings for a Complete Meal
While three-cup chicken shines on its own, pairing it with the right sides creates a well-rounded meal. Here are some ideas:
- Steamed jasmine rice: Perfect for soaking up the flavorful sauce.
- Stir-fried noodles: An Asian-inspired twist.
- Sautéed bok choy or snap peas: Add a healthy, fresh element.
- Lettuce wraps: For a fun, low-carb serving option.
With minimal cleanup and maximum flavor, this one-pot three-cup chicken recipe is sure to become a household favorite. Its versatility and ease make it perfect for weeknights or special occasions alike!
Easy Three-Cup Chicken One-Pot Recipe
Equipment
- 12-inch nonstick skillet or 14-inch flat-bottomed wok
Ingredients
Marinade:
- ⅓ cup soy sauce
- ⅓ cup Shaoxing wine or dry sherry
- 1 tablespoon packed brown sugar
- 1½ pounds boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
For Cooking:
- 3 tablespoons vegetable oil
- 1 2-inch piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds
- 12 garlic cloves peeled and halved lengthwise
- ½ –¾ teaspoon red pepper flakes
- 6 scallions white and green parts separated, sliced thin on bias
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 cup fresh Thai basil leaves halved lengthwise (substitute sweet Italian basil, if needed)
- 1 tablespoon toasted sesame oil
Instructions
- In a medium bowl, whisk soy sauce, Shaoxing wine, and brown sugar. Add the chicken pieces and toss to coat evenly. Set aside.
- Heat vegetable oil in a 12-inch nonstick skillet over medium-low heat. Add ginger, garlic, and red pepper flakes. Stir frequently until the garlic is golden and begins to soften, about 8–10 minutes.
- Increase heat to medium-high. Add the chicken and marinade to the skillet. Bring to a simmer, then reduce to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and cook until the chicken is tender and registers 200°F, another 8–10 minutes.
- In a small bowl, whisk water and cornstarch together. Stir this mixture into the sauce and simmer for 1 minute until slightly thickened.
- Turn off the heat and stir in Thai basil, sesame oil, and scallion greens. Serve immediately on a platter or over steamed rice.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.