Main dish

Three-Cup Chicken Rice Bowl

Name: Three-Cup Chicken Rice Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Cooked rice 1bowl; Chicken thigh 1piece; Thai basil 1bunch

Chicken thigh braised in soy sauce, rice wine, and sesame oil—rich and rice-friendly, one serving.

Total 28 min Skillet or clay pot Medium 1 servings

Skillet or clay pot Cooking for one

Back to recipes

Cut thigh, sear dry first for springy skin; add Thai basil at the very end to keep fragrance.

Steps

How to make it

Prep 10 min · Cook 18 min

Prep: Cooked rice 1bowl, Chicken thigh 1piece, Thai basil 1bunch; dice Chicken thigh about ½ inch, divide Cooked rice 1bowl into serving bowls.
Marinate Chicken thigh with Soy sauce 3tbsp, Rice wine 3tbsp, Sesame oil 2tbsp for 10 minutes; prep vegetables as needed.
Heat 1 Tbsp oil in a skillet over medium heat. Add Chicken thigh, sear and stir-fry until opaque and cooked through.
Taste and adjust soy sauce if needed. Pack with rice for bento; cool slightly before closing the lid so rice stays fluffy.

Tips & storage

Make it easier

For one person, chicken wings work—slightly shorter time.

Refrigerate up to 2 days; add a splash of water when reheating.

FAQ

Must the three-cup ratio be exact?

Adjust to taste—equal soy and rice wine with slightly less sesame oil is the baseline.

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