Things just got real… but first a neighbor island!

Whoooooooa!  Now just imagine “whoa” was said just like the way Uncle Jessie did on Full House… Sh!t just got real at work.  As my boss said, “hope you enjoyed the honeymoon time.”

Over the last couple months, work had been busy, but not nuts.  Well, that time is over…it’s now super nuts.  Recently I was given more countries to add to my responsibility card and boy is it exciting!

Luckily, before all this news,  I was able to fit in a neighbor island trip.  During that week, I absolutely fell in love with Maui.  I explored hidden beaches, drove the road to Hana and all the way around the island, snorkeled with turtles, and played with the whales.  What an amazing trip.

Whale Watching in Kayaks
Enjoying my last sunset in Kihei, Maui

I can’t wait to go back!

So with work getting super nuts (all while trying to do distance learning with my ACSC) I really have to get my meals back in order!  This week I decided to do The Domestic Man’s Three Cup Chicken (Sanbeiji).  Super easy to make… super easy to devour!

Three Cup Chicken (Sanbeiji)



Taiwanese Three Cup Chicken (Gluten-free, Paleo, Primal, Perfect Health Diet)
Servings: 4Time: 20 minutesDifficulty: Easy
2 tbsp coconut oil
10 cloves garlic, chopped into large chunks
1″ fresh ginger, sliced into matchsticks
2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks

1/4 cup sweet rice wine (michiu, sake, or mirin) [I used Mirin]
2 tbsp toasted sesame oil
2 tbsp tamari (coconut aminos okay)
1 tbsp fish sauce
1 tbsp honey or coconut palm sugar [I used coconut sugar]

20-25 Thai basil leaves (sweet basil okay)

1. In a wok, heat the coconut oil over medium-high heat until shimmering, about 2 minutes. Add the garlic and ginger and stir-fry until aromatic, about 1 minute. Add the chicken and stir together to incorporate the ingredients; saute, stirring every couple minutes, until the thighs start to brown, about 4 minutes.

2. Add the sauce ingredients, stirring to incorporate. Simmer and reduce the sauce until the sauce is nearly gone, stirring every couple minutes, about 10 minutes total. Just as the sauce disappears and the chicken starts to sizzle, remove from heat, stir in the basil leaves, and serve with white rice or cauliflower rice.


I double the recipe so it took a little longer to cook off the liquids.  It turned out amazing!  Hope you enjoy 🙂

Sanbeiji Chicken

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