Description
Three Cup Chicken Noodles is a flavorful Taiwanese-inspired dish combining tender chicken thighs, fragrant garlic, ginger, and basil with chewy noodles in a savory soy and sesame sauce. This stir-fry recipe comes together quickly for a perfect weeknight dinner bursting with authentic Asian flavors.
Ingredients
Scale
Noodles
- 8 oz noodles (udon, ramen, or rice noodles)
Chicken and Sauce
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon sesame oil (divided)
- 1 tablespoon neutral oil (canola or vegetable)
- 6 cloves garlic, smashed
- 4 slices fresh ginger
- 2–3 scallions, cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine or dry cooking sherry
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves (or regular basil)
Instructions
- Cook the Noodles: Prepare the noodles according to package directions until al dente. Drain well and set aside to prevent sticking.
- Heat Oils and Sear Chicken: In a wok or large skillet over medium-high heat, heat 1 tablespoon sesame oil and 1 tablespoon neutral oil. Add the chicken pieces and sear until they are browned and mostly cooked through, about 5 to 6 minutes.
- Add Aromatics: Stir in smashed garlic, sliced ginger, and scallions. Continue stir-frying for 2 to 3 minutes until the mixture is fragrant and the aromatics soften.
- Prepare Sauce and Simmer: In a small bowl, combine soy sauce, Shaoxing wine (or dry sherry), the remaining tablespoon of sesame oil, and sugar. Pour this sauce over the chicken in the pan and bring to a simmer. Cook for another 5 to 7 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Toss Noodles and Add Basil: Add the cooked noodles to the skillet and toss gently to coat evenly with the sauce. Add the fresh basil leaves last and stir just until wilted, preserving their vibrant flavor.
- Serve Immediately: Plate the noodles and chicken while hot for the best texture and flavor.
Notes
- Shaoxing wine lends authentic flavor but can be substituted with dry sherry or omitted for a non-alcoholic version.
- Adjust soy sauce quantity based on your preferred saltiness or brand differences.
- Using rice noodles makes this recipe gluten-free.
- Fresh Thai basil provides a distinct flavor, but regular basil is a fine alternative.
