Taiwanese Three-Cup Chicken Recipe Made Vegan!
Mar 08, 2022 • Updated Feb 07, 2024
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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 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, Taiwan. 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 only 30 minutes to make from start to finish.
What Makes This Recipe Great
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 the flavor from fresh garlic, ginger, chili peppers, and basil.
You can find versions of the 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.
The sauce itself is naturally vegan. And it’s easy to make gluten-free simply by using gluten-free soy sauce or tamari. This Three Cup Chicken Recipe is near and dear to my heart, and I hope you love it as much as I do!
Ingredient Notes
The ingredients for this three-cup tofu or chicken recipe are easy to find at most mainstream grocery stores.
- vegan chicken of choice: 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. Cut into bite-size pieces.
- toasted sesame oil
- fresh ginger
- garlic cloves
- Thai red chilis: The Thai red chilis add an excellent heat to the sauce, but if you don’t like spice, feel free to leave them out.
- gluten-free soy sauce: If you’re not gluten-free, you can use regular soy sauce.
- rice wine
- coconut sugar
- Thai basil leaves: Thai basil has a slightly different, almost spicier flavor than regular basil. If you can’t find it, regular fresh basil leaves work as well.
- white pepper
Step-by-Step Instructions
- Heat sesame oil in a clay pot or in a large skillet on high heat. 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.
- 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.
- Add the basil leaves to the pan and stir to combine. Cook for about a minute, then remove from heat. Add a touch of white pepper to garnish if desired, and serve with rice.
Secrets to Success
- Use dark soy sauce or light soy sauce, depending on preference. If gluten-free, I recommend Tamari.
Serving Tips
Three-cup chicken is almost always served atop steaming white rice and traditionally served in a hot clay pot.
Storage Tips
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 Recipe Made Vegan!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
Secrets to Success
- Use dark soy sauce or light soy sauce, depending on preference. If gluten-free, I recommend Tamari.
Serving Tips
Three-cup chicken is almost always served atop steaming white rice and traditionally served in a hot clay pot.Storage Tips
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.Nutrition information is automatically calculated, so should only be used as an approximation.
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