The three cups refer to one each of sesame oil, rice wine and soy sauce.

Three-Cup Chicken

Feature: tender & delicious
Serves 1 to 2 and ready in 20-25 min

Dietitian's rating

Ingredients

• 600g chicken breast
• 1 red chili pepper
• 1 green chili pepper
• 5 slices ginger
• 10 cloves garlic
• 2 stalk coriander
• 2 tablespoons vegetable oil
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon cornstarch

Preparation (10 min)

• Cube chicken breast
• Slice ginger and garlic
• Chop red and green chili peppers
• Mix cornstarch with water as sauce
• Cut coriander into sections

Instruction (10-15 min)

• Heat vegetable oil until hot
• Slide in chicken breast and stir-fry until golden brown
• Leave oil in wok, remove chicken breast and drain
• Reheat oil in wok and stir in sliced ginger, garlic and chili peppers
• Return chicken breast to wok and stir-fry until aromatic
• Pour in rice wine, sesame oil, soy sauce and prepared cornstarch sauce
• Stir until well-combined
• Add coriander, stir and serve