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Dinner This Week: Three-Cup Chicken

This week’s menus include Three-Cup Chicken, Shrimp Fra Diavolo, and Bacon-Wrapped Pork Tenderloin Medallions for dinner in about an hour
By Published Dec. 28, 2022

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: San Bei Ji (Three-Cup Chicken) and Sautéed Baby Bok Choy

Game Plan: Both recipes call for a 12-inch nonstick skillet. If you only have one nonstick skillet, a traditional skillet or a large Dutch oven can be used to cook the chicken. Start with the chicken recipe. Once the scallion whites are added to the chicken, start steaming the bok choy.

These two recipes share many ingredients, which streamlines preparation. San Bei Ji (Three-Cup Chicken) calls for marinating boneless, skinless chicken thighs in soy sauce and sherry along with a touch of brown sugar for sweetness. Lightly coated in a mixture of soy and chili-garlic sauces, Sautéed Baby Bok Choy with Chili-Garlic Sauce is quickly steamed to soften the stems before being briefly sautéed.

Printable Shopping Lists: San Bei Ji (Three-Cup Chicken) with Sautéed Baby Bok Choy

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Dinner 2: Shrimp Fra Diavolo with Romaine and Radicchio Salad

Game Plan: Prep all the ingredients for the shrimp and salad before starting to cook. Prepare the shrimp recipe, then toss the salad while the shrimp simmers in step 4.

Shrimp Fra Diavolo is a lively and piquant dish with tangy tomatoes countering briny, plump shrimp, and pepper flakes and garlic providing a spirited kick. We boost the seafood flavor of the dish by first browning the shrimp shells and using them to make stock. This stock forms the basis of the sauce in which we poach the shrimp, leaving them plump and succulent. To finish, we add a bit more heat in the form of minced pepperoncini peppers; generous amounts of chopped parsley and basil contribute freshness. Our Romaine and Radicchio Salad with Figs and Pecorino uses a combination of romaine lettuce and bitter, crisp radicchio. Fresh figs contribute a necessary sweetness while toasted walnuts provide extra crunch. Salty, tangy shaved Pecorino Romano cheese adds richness that contrasts with the bitterness of the radicchio.

Printable Shopping ListsShrimp Fra Diavolo with Romaine and Radicchio Salad

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Dinner 3: Bacon-Wrapped Pork Tenderloin and Braised Radicchio

Game Plan: Prep and wrap the pork medallions (steps 1 and 2). Before cooking the pork, prep the radicchio. Sear the pork. While the pork rests, braise the radicchio.

For Bacon-Wrapped Pork Tenderloin Medallions, we cut pork tenderloins into 1½-inch-thick medallions and wrap them with smoky bacon. Microwaving the bacon slightly before wrapping shrinks the slices and ensures that they stay snug around the pork during cooking. Braised Radicchio with Apple and Cream balances the enjoyable bitter flavor of radicchio with a sweet-tart Granny Smith apple and small amount of rich cream. 

Printable Shopping Lists: Bacon-Wrapped Pork Tenderloin and Braised Radicchio

To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.


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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.