This recipe for Taiwanese Three-Cup Chicken, or San Bei Ji, is a vegan and gluten-free version of a night market staple. Spicy, sweet, savory and so delicious!

What is Three-Cup Chicken?

Three-cup chicken is perhaps one of the most iconic Taiwanese dishes. I’m a quarter Taiwanese and spent a good chunk (almost 10 years) of my life growing up in Taipei. This was a classic dish you’d see on almost every menu. You could also find it at the night markets, or sold on street stands. It’s really quite simple to make, and it has a homey, comforting flavor that always reminds me of growing up.  Plus, this high-protein vegan dish takes half an hour to make from start to finish.

Ingredients

The name three cup chicken (san bei ji 三杯鸡 literally translates to 3 cup chicken) comes from the 3 primary ingredients: equal parts soy sauce, rice wine, and sesame oil. In addition to these star ingredients, you’ll also get flavor from fresh garlic, ginger, chili peppers and basil.

You can find versions of three-cup sauce served with chicken, squid, or cuttlefish. However, to make it vegan, I like to use vegan chicken. Of course, if you prefer, you can also make three cup tofu if you prefer.

The sauce itself is naturally vegan. And it’s easy to make gluten-free simply by using gluten-free soy sauce or tamari.

Ingredient Notes

The ingredients for this three-cup tofu or chicken recipe are easy to find at most mainstream grocery stores.

Feel free to use your favorite plant-based chicken substitute as the protein source. If you’re using tofu, I recommend high-protein, extra-firm tofu!

The Thai red chilis add a nice heat to the sauce, but if you don’t like spice, feel free to leave them out.

Thai basil has a slightly different, almost spicier flavor than regular basil. If you can’t find it, regular basil works as well!

Serving Suggestions

Three-cup chicken is almost always served atop steaming white rice, and traditionally served in a hot clay pot.

Storage Suggestions

Store leftovers in an airtight container in the fridge for up to four days. You can reheat leftovers on the stove or in the microwave.

More Vegan “Chicken” Recipes

• Vegan Tofu Chicken Noodle Soup (gluten-free, oil free)
• Vegan Buffalo Chicken Sandwich (gluten free)
• Tofu Satay (vegan, gluten free)

If you make this Taiwanese Three-Cup Chicken recipe, be sure to let me know what you think with a comment below!

Taiwanese Three-Cup “Chicken” – San Bei Ji/ 三杯鸡 (vegan, gluten free)

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★★★★★

5 from 3 reviews

• Author: Remy Park

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Description

This Taiwanese Three Cup Chicken is a fast and high-protein vegan entree that takes less than 30 minutes and is packed with flavor from garlic, ginger, soy and sesame oil.

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Ingredients

Scale 1x2x3x

• 1 lb. vegan chicken of choice, or tofu
• 2 tablespoons toasted sesame oil
• 1 inch piece ginger, peeled and cut into thin slices
• 5 cloves garlic, peeled and smashed
• 3–4 thai red chilis (optional)
• 2 tablespoons gluten free soy sauce
• 2 tablespoons rice wine
• 1 tablespoon coconut sugar
• 1 bunch thai basil leaves (roughly 1 cup)
• white pepper, to garnish

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Instructions

1. In a clay pot or in a pan on high heat, add the sesame oil. Once hot, add the ginger, garlic and chilis (if using) and stir-fry until aromatic, about 30 seconds to a minute. Then add in the chicken (or tofu) and cook for another minute.
2. Add the soy sauce, rice wine and coconut sugar and continue to stir then lower the heat to a low simmer and cover. Let cook for about 10 minutes.
3. Add the basil leaves and stir to combine and cook for about a minute. then remove from heat. Add a touch of white pepper to garnish if desired and serve with rice.

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)