Easy Three-Cup Chicken One-Pot Recipe
This flavorful one-pot recipe combines soy sauce, Shaoxing wine, and sesame oil to create a savory and aromatic dish. Perfect for busy weeknights, this quick stir-fry features tender chicken thighs, bold ginger and garlic, and Thai basil for a fragrant finish.
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.
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