Japanese–Italian Chicken in Aglio Olio–Style Broth

This dish takes the classic Italian aglio e olio and reimagines it with Japanese balance. Chicken, onions, and peppers are gently simmered in a broth that blends olive oil, garlic, and chili flakes with a splash of dashi — turning the usually pasta-bound sauce into a light, umami-rich broth. The result is comforting yet elegant, bridging two traditions on one plate.

Servings: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients

• 200 g chicken thigh, sliced into strips

• 1 small onion, thinly sliced

• ½ yellow bell pepper, thinly sliced

• 1 clove garlic, thinly sliced

• 1 Tbsp olive oil

• 2 Tbsp dashi

• ½ tsp red chili flakes

• 1 Tbsp parsley, chopped (plus extra for garnish)

• Salt and black pepper, to taste

Instructions

1. Prepare ingredients: Slice chicken, onion, and bell pepper. Mince parsley.

2. Build the base: Heat olive oil in a pan over medium. Add garlic and chili flakes, cooking gently until fragrant but not browned.

3. Cook chicken: Add chicken strips, season lightly with salt and pepper, and sauté until just cooked through.

4. Add vegetables & broth: Stir in onion, bell pepper, and dashi. Simmer for 2–3 minutes until vegetables soften and the broth lightly emulsifies with the oil.

5. Finish: Toss with chopped parsley, adjust seasoning, and serve with a parsley leaf garnish.

Nutrition Facts (per serving)

• Calories: ~230

• Protein: 22 g

• Fat: 12 g (2 g saturated, ~1 g omega-3)

• Carbohydrates: 8 g

• Fiber: 2 g

• Sodium: ~330 mg

Why It Works

By swapping pasta water for dashi, this dish captures the soul of aglio e olio while weaving in Japanese finesse. The olive oil–garlic–chili base gives warmth and aroma, while dashi rounds the sauce with subtle umami. The result: a light, broth-like aglio e olio that pairs seamlessly with chicken and vegetables, creating a bridge between two cuisines.

Japanese–Italian Chicken in Aglio Olio–Style Broth (Diabetic Friendly 👍👍👍)