I’ll admit, the first time I attempted Sān Bēi Jī, I was terrified. Three sauces in one dish? Soy, sesame oil, rice wine—I felt like I was performing some delicate chemical experiment rather than cooking dinner. My tiny kitchen smelled like a Taiwanese street market in minutes, and I nearly danced around the stove, waving my hands like the smells were too good to contain. Honestly, I think I spent more time inhaling the sesame oil than actually stirring the chicken.
Sān Bēi Jī is deceptively simple but deeply satisfying. The name literally means “three cups chicken,” but don’t let that fool you—this dish has a personality. The caramelized sauce clings to the chicken like it’s giving it a little hug, the basil adds that bright herbal note, and the soy and rice wine bring warmth and depth. One bite, and you’re transported to a bustling kitchen, dodging woks and smelling the mix of spices.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 25 min | 35 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Simple ingredients, complex flavor—sweet, salty, and aromatic in every bite.
- One-pan magic. Minimal dishes, maximum happiness.
- Perfect for weeknights or when you want something fancy without the fuss.
- Keeps well in the fridge, so leftovers are almost a gift.
Grab These (Ingredients)
Chicken & Marinade:
- 1 lb chicken thighs, bone-in or boneless (I prefer thighs—they stay juicy)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
Sauce (Three Cups):
- 1/3 cup soy sauce
- 1/3 cup sesame oil (don’t skimp—this is magic)
- 1/3 cup rice wine
- 3–4 slices ginger
- 3 cloves garlic, smashed
- Fresh Thai basil leaves (1 handful)
Let’s Make It
Heat a wok or large skillet over medium heat and pour in sesame oil. I swear the smell alone is worth making this dish—it’s nutty, deep, and instantly comforting. Add garlic and ginger and stir for a few seconds until fragrant. Don’t burn them, though—I once did, and my cat gave me that look of complete betrayal.
Add the chicken and brown it lightly on all sides. The skin gets golden and slightly crispy; the inside stays juicy if you pay attention. Pour in soy sauce, rice wine, and sugar. Stir gently. Cover and simmer 15–20 minutes. The sauce reduces slowly, becoming thick, glossy, and almost sticky—like it’s hugging every piece of chicken.
Halfway through, toss in the basil. Yes, it looks messy. Yes, it smells amazing. Yes, it’s okay to taste a little sauce before serving—just don’t tell anyone. The basil wilts slightly, adding a fragrant brightness that contrasts perfectly with the rich, savory chicken.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 32g |
| Carbs | 8g |
| Fat | 32g |
| Fiber | 1g |
| Sugar | 5g |
Note: Estimates, because I cook with love and taste, not a lab scale.
Variations & Add-Ins
- Spice it up: toss in a few dried chilies or a splash of chili oil.
- Extra herbaceous: add fresh coriander or more Thai basil.
- Vegetarian: substitute firm tofu cubes and reduce simmering time slightly.
Serving Ideas
Serve over steamed jasmine or sticky rice. I like a side of stir-fried bok choy or broccoli for color and crunch. Friends love it with a little extra sauce spooned over the rice—utterly addictive. Honestly, I sometimes make a double batch just to eat straight from the pan. No shame.
Storage & Reheating
Let it cool completely, store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat. Sauce thickens when chilled; splash a little water or rice wine to loosen. Chicken stays juicy if you avoid high heat.
My Two Cents
Never skimp on sesame oil—it’s the soul of the dish. And don’t stir too aggressively; you want that caramelized glaze to stick.
You Asked, I’m Answering
Q: Can I use chicken breast?
A: Sure, but it will be drier. Thighs are much more forgiving.
Q: Can I prep in advance?
A: Yes, marinate chicken for a few hours or overnight. Cook fresh, though—the aroma is unreal and doesn’t travel well.