Taiwanese Three-Cup Chicken Recipe Made Vegan!
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!
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.