3 Cup Chicken



  1. 500g skinless boneless chicken thighs, diced
  2. 1.5-2.5 inch piece of ginger, chopped into small slices
  3. 3-4 cloves of garlic, finely chopped
  4. 0.5 cup toasted sesame oil
  5. 0.5 cup soy sauce
  6. 0.5 cup dry sherry


  1. Fry the ginger and garlic in a tablespoon of coconut oil, over a medium heat, for 1 minute.
  2. Add the thighs and fry until cooked through.
  3. Drain any excess liquid, trying not to lose too much of the garlic and ginger in the process.
  4. Put the pan back over a medium heat, add the three sauces, and reduce for around 20 minutes.
  5. Serve with stir fried vegetables and sliced spring onions and chilli.


Note: This recipe was slightly altered from a video recipe posted by chef Ching He Haung.

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