Well I have now been in Japan for a little over 10 days and have already seen Osaka, Nara, Kyoto, Kanazawa, Shirakawa-go, Takayma and have just started my time in Tokyo. Next up is Hiroshima and Miyajima and then the ferry over to South Korea. Time has been flying by and the impressions and time spent taking everything in has not quite been balanced out with time to reflect. Just this morning we had a 4.5 hours train ride from Takayama into Tokyo and I so enjoyed this time to sit back, look out the window and take a moment to reflect on all the amazing and new sights I’ve seen in the last week. With a new city almost every day it becomes difficult to slow down, always rushing into the next day’s activities and plans.
Meal time also always provides an opportunity to take a break from sightseeing and just take in the tastes and smells of the local cuisine. So far almost all of our meals have been beyond delicious in Japan (except for one, which I’ll write about on the travel blog). So continuing with an Asian theme of recipes to go with my journey so far today I share a basil chicken stir fry.
I never though of adding basil to Asian style dishes and always went with scallions instead but basil actually adds the perfect flavor to soy sauce based dishes. If you can get your hands on Thai basil that is even better as it has a slightly different taste, but this dish will be delicious with regular basil as well. Best of all it’s quick and easy to make, with all the ingredients cooking for only a few minutes.
A simple stir fry with only a handful of ingredients that packs in a ton of flavor. Serve over rice or noodles to create a complete meal. Fresh basil takes this dish to the next level.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 pound Chicken breast
- 1 Tablespoon(s) Olive oil
- 1 1/2 Teaspoon Garlic
- 2 Shallots,
- 1 Bell pepper
- 2 ounces Basil
- For the sauce:
- 1. Tablespoon Thai fish sauce
- 2 Teaspoons Sweet soy sauce (Kecap Manis) (or gluten free tamari for gluten free version)
- 2 Teaspoons Chili Sauce
- Cut the chicken into thin long strips. Mince the garlic. Finely slice the shallots.
- Cut the red pepper into thin long strips.
- Heat a wok over medium-high heat and add the oil when wok is almost smoking.
- Add sliced chicken and cooking, turning occasionally with tongs 3-4 minutes.
- Add garlic and shallots and cook 1-2 minutes. Add red pepper and cook 2 minutes.
- Add sauce, and basil leaves, cook 1-2 minutes until basil leaves are slightly wilted.
- Serve over rice.