• Save Recipes in Your Own Recipe Box
  • Keep Track of Recipes you like/dislike
  • Share Your Comments/Tips on Recipes

San Bei Ji (Three Cup Chicken)

A popular Taiwanese dish consisting of chicken braised in sesame oil, rice wine, and soy sauce. Traditionally made with bone-in chicken, but this version uses boneless skin-on chicken thighs.

like YEP RATING: 100% (19 total votes)
San Bei Ji (Three Cup Chicken)

Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


1/4 cup sesame oil
1-inch piece of ginger, sliced
4 medium garlic cloves, peeled and sliced
1/4 tsp red pepper flakes
2 pounds boneless, skin-on chicken thighs, cut into 2-inch pieces
1/3 cup rice wine
1/3 cup soy sauce
1 TBSP raw honey
1 cup fresh basil leaves (preferably thai basil)
steamed white rice for serving


1. Add the sesame oil, ginger, garlic, and red pepper flakes to a wok over medium heat. Cook, stirring often, about 2 minutes or until fragrant.

2. Increase the heat to medium-high. Add the chicken pieces to the pan and cook, stirring occasionally, about 7 minutes.

3. Add The rice wine, soy sauce, and honey to the pan. Bring to a boil then cover the pan and reduce the heat to medium-low. Simmer about 15 minutes.

4. Remove the lid from the pan and increase the heat back up to medium-high. Cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.

5. Stir in the basil and cook for 1 more minute. Serve over steamed rice.

Recipe Feedback

Did you like this recipe?

Got some tips or comments for this recipe?

San Bei Ji (Three Cup Chicken)

Kitchen Essentials
Affiliate links to products we use and recommend