Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well too, but be extra careful not to overcook it as it can dry out more easily than thighs. Consider cutting the breast meat into slightly larger pieces and reducing the initial cooking time by about a minute.

I can't find Thai basil - what's the best substitute?

Regular sweet basil will work nicely, though the flavor profile will be slightly different. Italian basil has more of a clove-like scent compared to Thai basil's anise notes. Alternatively, a mix of regular basil and mint can approximate the complex flavor of Thai basil. In a pinch, cilantro also works well in this dish.

What is Chinese cooking wine and can I substitute it?

Chinese cooking wine (Shaoxing wine) adds a unique depth of flavor to the dish. If unavailable, dry sherry is the best substitute. For a non-alcoholic option, use chicken broth with a splash of rice vinegar, though the depth of flavor will be different.

My sauce seems too thick/thin - how can I adjust it?

If your sauce is too thick, add a tablespoon of water or chicken broth at a time until you reach your desired consistency. If it's too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce, then let it simmer for a minute to thicken.

Three Cup Chicken Noodles Recipe

Name: Three Cup Chicken Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 tbsp Chinese cooking wine; 2 tbsp all-purpose soy sauce; 1 tbsp dark soy sauce; 1 tbsp brown sugar; 1 tbsp sesame oil; 2 tbsp oil; 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tbsp freshly minced ginger; 1 tbsp freshly minced garlic; 450 g (1 lb) udon noodles, prepared as per the packet instructions; 2 firmly packed cups (100 g) Thai basil leaves

Description

Three Cup Chicken Noodles is a delicious and flavor-packed dish combining tender chicken, aromatic Thai basil, and chewy udon noodles tossed in a savory stir-fry sauce. This recipe is easy to prepare, making it a perfect choice for a satisfying weeknight dinner with a burst of Asian flavors.

Ingredients

Units Scale

Stir-Fry Sauce

3 tbsp Chinese cooking wine
2 tbsp all-purpose soy sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1 tbsp sesame oil

Stir-Fry

2 tbsp oil
500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp freshly minced ginger
1 tbsp freshly minced garlic
450 g (1 lb) udon noodles, prepared as per the packet instructions
2 firmly packed cups (100 g) Thai basil leaves

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Instructions

Make the Sauce
In a small bowl, whisk together all the stir-fry sauce ingredients, ensuring everything is well-combined. Set it aside while preparing the rest of the dish.
Cook the Chicken
Heat the oil in a large, deep pan over medium-high heat. Add the chicken pieces and cook for 3–4 minutes until golden brown. Then, add the minced ginger and garlic, stirring continuously for about 30 seconds until aromatic.
Add the Sauce and Noodles
Pour the prepared sauce into the pan and toss in the udon noodles. Use tongs to mix everything thoroughly so the noodles and chicken are evenly coated with the flavorful sauce.
Finish with Basil
Remove the pan from the heat and stir in the Thai basil leaves. Let the basil wilt slightly in the residual heat, enhancing the dish with its fragrant aroma.
Serve
Serve the noodles hot for a satisfying and flavorful meal. Enjoy with your favorite sides or as a standalone dish!

Notes

If using fresh udon noodles, follow the instructions on the packet. Most fresh udon noodles don’t need any preparation prior to stir-frying—they can be tossed directly into the pan.
If Thai basil is unavailable, regular basil or coriander (cilantro) can be used as a substitute to achieve a similar flavor profile.

Nutrition

Serving Size: 1 Serving
Calories: 420kcal
Sugar: 4g
Sodium: 800mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg