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Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Taiwanese Basil Glazed Three-Cup Chicken · Cooking Culmination

Discover / Chinese (Taiwanese)

Editorial sample recipeChinese (Taiwanese)intermediateHalalDairy-Free

Taiwanese Basil Glazed Three-Cup Chicken

Name: Taiwanese Basil Glazed Three-Cup Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese (Taiwanese)
Ingredients: 650 g boneless skin-on chicken thighs, cut into bite-sized pieces; 2 tbsp toasted sesame oil; 3 tbsp low-sodium soy sauce; 1.5 tbsp brown sugar; 60 ml halal chicken broth; 8 clove garlic cloves, peeled whole; 40 g fresh ginger, sliced into thin coins; 1 cup fresh Thai basil leaves, packed

A richly glazed chicken stir-fry coated in a fragrant sauce of toasted sesame oil, rich soy sauce, garlic, and fresh Thai basil leaves.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Taiwanese Basil Glazed Three-Cup Chicken

AI illustration

Ingredients

Servings

650 g boneless skin-on chicken thighscut into bite-sized pieces
2 tbsp toasted sesame oil
3 tbsp low-sodium soy sauce
1½ tbsp brown sugar
60 ml halal chicken broth
8 clove garlic clovespeeled whole
40 g fresh gingersliced into thin coins
240 ml fresh Thai basil leavespacked

Allergen information

This recipe contains or may contain:

gluten
sesame
soy

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Glaze Reduction

Simmering savory liquids rapidly down to a syrupy consistency coats the proteins with concentrated flavor.

Instructions

Step 1: Heat the sesame oil in a wide skillet or clay pot over medium heat. Add the whole garlic cloves and ginger coins.
Sauté gently for 3 minutes until the aromatics turn golden and release their fragrance.

Step 2:

Step 3: Add the chicken pieces skin-side down and sear for 4 minutes until lightly browned.

Step 4: Pour in the soy sauce, brown sugar, and chicken broth. Bring the mixture to a gentle boil.

Step 5: Reduce heat to medium-low, cover, and simmer for 10 minutes until chicken is cooked through.

Step 6: Remove the lid, turn heat to high, and reduce the sauce until it forms a thick, glossy glaze over the chicken.

Step 7: Turn off the heat, stir in the fresh Thai basil leaves until just wilted, and serve hot.

Cooking tips

Using skin-on chicken thighs provides renderable fat that enriches the glossy sauce reduction.
Add the basil at the very end off the heat to preserve its delicate sweet-herbaceous aroma.
Original home-cooking adaptation inspired by Chinese (Taiwanese); regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.