If you are anything like me, you’re always hunting for that one secret ingredient that takes a super simple weeknight meal and instantly transports you somewhere else entirely. For me, that’s been discovering just how versatile Japanese herbs can be! Forget plain grilled chicken; we’re diving headfirst into the world of shiso leaf. This herb is seriously magical—it tastes like a vibrant cross between mint and basil, with just a hint of anise. It pairs unbelievably well with savory marinades.
I promise, this little secret is the key to our new favorite *Chicken With Shiso Recipe*. It’s ready in about 20 minutes flat, so there is absolutely zero excuse not to try it tonight. After years of tinkering with Japanese home cooking techniques, I can assure you this method for pan-frying keeps the chicken juicy every single time. It’s authentic, aromatic, and unbelievably quick. You’re going to love how this simple *Chicken With Shiso Recipe* elevates your dinner game!
Why This Chicken With Shiso Recipe Works So Well
Honestly, this recipe is a lifesaver when I need something impressive on the table fast. It hits all the right notes without any fuss. It’s all about balancing speed and amazing flavor, which is exactly why this *Chicken With Shiso Recipe* earned a permanent spot in my rotation.
- It’s ready in 20 minutes total—start to finish!
- That fresh shiso gives the chicken a bright, unexpected lift.
- We’re barely using any oil, which keeps it light and low in fat. You can check out some other healthy options here if you’re planning a light week!
Essential Ingredients for Your Chicken With Shiso Recipe
Getting started with this *Chicken With Shiso Recipe* is so straightforward because the ingredient list is super short. We’re relying on fresh, powerful flavors here, not a million tricky items. Make sure you have your chicken ready to go! You’re going to need two boneless, skinless chicken breasts, which we slice down to make four nice thin cutlets—this helps them cook evenly and swiftly.
For the marinade, we’re keeping it classic Japanese with soy sauce, a little bit of mirin for that slight sweetness, and just a whisper of sesame oil for aroma. Then, of course, the star: four large, vibrant shiso leaves. You need those leaves fresh; they hold all the incredible flavor locked inside!
Ingredient Notes and Substitutions for Chicken With Shiso Recipe
Listen, about the chicken: I usually stick to breasts because they cook so fast, but don’t worry if you prefer dark meat. Chicken thighs work perfectly fine, they just might need an extra minute or two on the heat to get golden. The most important thing, guys, is that shiso.
It has to be fresh! If you can’t find shiso, I’m not going to lie, this recipe loses its magic, but if you have to swap, maybe try a mix of fresh basil and mint—though it won’t be the same, obviously. I always keep extra on hand because once you smell that aroma hitting the pan, you’ll want more!
Step-by-Step Instructions for the Perfect Chicken With Shiso Recipe
Okay, now that we have our beautiful ingredients ready, let’s get this fast dinner moving! This *Chicken With Shiso Recipe* moves quickly once you start heating the pan, so you want your prep totally done beforehand. This includes chopping that fragrant shiso—don’t put the chopping off until it’s time to serve, or you’ll be rushing!
Preparing the Chicken and Marinade for Chicken With Shiso Recipe
First things first: take those chicken breasts and slice them horizontally right through the middle. We want four nice, thin cutlets, which means they’ll cook through in practically no time. While those are getting prepped, whisk together your soy sauce, mirin, and sesame oil in a shallow dish—the one you’ll marinate in is perfect! Pop the chicken in there and just let it hang out for 10 minutes. That’s the marinating time. Seriously, don’t forget that part; it infuses so much flavor!
Cooking and Finishing the Chicken With Shiso Recipe
Time for heat! Get your skillet over medium-high heat and warm up that tablespoon of vegetable oil. Once the oil is shimmering—be careful, it splatters a bit!—gently place your seasoned chicken in the pan. You’re cooking about 4 to 5 minutes on the first side until it’s lovely and golden brown. Flip it and repeat for the other side. Now, remember that chopped shiso? During the very last minute of cooking, sprinkle it right over the chicken pieces and gently press down so those little green bits stick right to the hot surface. Take it off the heat immediately and serve it up! If you’re looking for side dish inspiration to go with those amazing aromas, check out this little guide on avoiding common mistakes that can ruin a meal.
Tips for Success When Making Chicken With Shiso Recipe
You want that gorgeous golden crust, right? Trust me, the secret to perfect browning on this *Chicken With Shiso Recipe* isn’t high heat right away. Make sure your oil is properly heated—medium-high is the sweet spot—but don’t walk away once the chicken hits the pan! Those 4 to 5 minutes per side are crucial for developing flavor.
My biggest tip revolves around the shiso, though. You have to wait until the very end. If you add the chopped leaves too early, they turn black and bitter instead of staying bright green and fragrant. Adding them in the last 60 seconds and just pressing them onto the surface means you get that incredible aroma right when you pull it off the heat. That’s what makes this dish unforgettable!
Serving Suggestions for Your Chicken With Shiso Recipe
Because this *Chicken With Shiso Recipe* is so quick and already low in fat, it just screams for a perfect simple sidekick. Honestly, you can’t beat plain, steaming hot Japanese short-grain rice. It soaks up any leftover marinade drips, and it’s the best vehicle for delivering that aromatic chicken right to your mouth.
If you want a little green on the side, I always go for something lightly dressed. Think quick-blanched green beans or maybe some seasoned spinach. If you’re looking for more healthy dinner ideas that pair well with light proteins like this, you might want to browse this collection. Keep the sides simple, though; the shiso needs to be the absolute star!
Storage and Reheating Instructions for Leftover Chicken With Shiso Recipe
I’m betting you won’t have many leftovers of this *Chicken With Shiso Recipe* because it vanishes so fast, but if you do, storing it properly keeps that flavor locked in!
Don’t just toss it in a container uncovered; that’s a recipe for dry chicken. You want to put any uneaten portions into an airtight container right after they’ve cooled down a bit. Keep it in the fridge—it’s good for maybe three days maximum. Don’t let it sit around too long; we want maximum freshness!
When it comes time to reheat, avoid the microwave if you can, because the texture can get a little rubbery. My favorite way to bring this back to life is quickly pan-searing it for about a minute per side with just a tiny splash of water or broth in the pan. That steam just wakes up the chicken and makes the shiso smell aromatic again!
Frequently Asked Questions About the Chicken With Shiso Recipe
I always get so many questions after people try this recipe for the first time because shiso is still pretty new in a lot of kitchens! It’s exciting exploring ingredients that give you that authentic Japanese flavor boost right at home. I’ve gathered the most common things people ask below, but if you have more, just drop them in the comments!
What is the best way to chop shiso leaves?
This is a fantastic question because you don’t want to crush the flavor out of them before they even hit the pan! For the best results with this *Chicken With Shiso Recipe*, I recommend a quick chiffonade first. That just means stacking a few leaves, rolling them up tightly like a little cigar, and then slicing thinly across the roll. This gives you nice ribbons. Then, you can give those ribbons a little rough chop to get smaller bits that cling nicely to the chicken. Don’t use a dull knife; a sharp one prevents bruising!
Can I use dried shiso instead of fresh for this Chicken With Shiso Recipe?
Oh, please don’t! I know it’s tempting if you can’t find the fresh leaves, but dried shiso loses almost all that bright, peppery, minty punch that makes this dish special. It just turns dusty and muted. For this specific pan-fried preparation, fresh is non-negotiable if you want the real deal flavor. If you’re experimenting with drinks later, a tiny pinch of dried might work, but for this chicken, skip it! If you’re interested in other flavor combinations, you might enjoy browsing through some fantastic ideas right here.
What does shiso taste like, exactly?
If someone asks me what shiso tastes like, I tell them it’s like basil decided to go on vacation with mint and brought a little bit of cumin as a spice buddy! It’s extremely aromatic. It has a cooling freshness from the mint aspect, but it finishes clean like basil. When you cook it, like we do in this *Chicken With Shiso Recipe*, that aroma deepens and becomes warm and earthy, which is why it complements the soy and mirin so perfectly.
Can I bake, grill, or air fry this instead of pan-frying?
You absolutely can try! I’ve had great success air frying it when I’m feeling lazy, generally at about 380°F for 12 minutes, flipping halfway. However, I strongly recommend sticking to the pan-fry for this one if you can. The pan-frying method allows the marinade to caramelize slightly on the surface, giving you that essential golden crust that just doesn’t happen in an air fryer. Plus, it lets you add the shiso right at the end in the residual heat, which is key!
Nutritional Estimate for Chicken With Shiso Recipe
I always like to give everyone a rough idea of what they’re eating when they whip up something like this *Chicken With Shiso Recipe*. Since we’re using lean chicken breasts and minimal oil, it comes out quite light! It’s a great protein punch for dinner, which is what I love about Japanese-inspired meals.
Now, here’s the mandatory little disclaimer that every good cook has to give: these numbers are just estimates based on my brand choices and how I slice the chicken. If you use fattier thighs or happen to use a totally different brand of soy sauce, the exact numbers will bump around a bit. But generally, you’re looking at a flavorful, relatively healthy meal!
- Serving Size: 1 cutlet
- Calories: 250
- Fat: 8g
- Carbohydrates: 5g
- Protein: 38g
Share Your Chicken With Shiso Recipe Experience
I absolutely live for hearing what you all think once you try something new from my kitchen! If you made this *Chicken With Shiso Recipe*, please give it a star rating right below so other busy cooks know it’s worth their time. Seriously, did you love the shiso aroma hitting the pan?
Tell me about it in the comments! And if you snapped a gorgeous photo of your golden chicken, tag me on social media—I would adore seeing how you plated this quick Japanese favorite!
Print
Chicken With Shiso
- Total Time: 20 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A simple recipe for pan-fried chicken seasoned with fresh shiso leaves.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 large shiso leaves
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Pinch of salt
- Pinch of black pepper
Instructions
- Slice the chicken breasts in half horizontally to create four thinner cutlets.
- In a shallow dish, combine soy sauce, mirin, and sesame oil. Marinate the chicken in this mixture for 10 minutes.
- Finely chop the shiso leaves.
- Heat the vegetable oil in a skillet over medium-high heat.
- Remove the chicken from the marinade, letting excess drip off. Season both sides lightly with salt and pepper.
- Place the chicken in the hot skillet and cook for 4 to 5 minutes per side, until cooked through and golden brown.
- During the last minute of cooking, sprinkle the chopped shiso leaves over the chicken. Press them lightly onto the surface.
- Remove the chicken from the heat and serve immediately.
Notes
- You can substitute chicken thighs for breasts if desired.
- Use fresh, undamaged shiso leaves for the best flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: chicken, shiso, Japanese, pan-fried, quick dinner