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10-Minute Thai Basil Chicken & Broccoli

Great with rice or noodles, this quick 10-minute meal uses a few basic ingredients to make a mouth watering main that you can have way faster than takeout. If you have a bit more time take an extra 20 minutes and velvet the chicken first. It makes such a huge difference!
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Chinese, Thai
Keyword: dairy free, gluten free, keto, Paleo
Servings: 2 people


  • 1 lbs chicken breast, thinly sliced
  • 2 tsp soy sauce (or coconut aminos)
  • 2 tsp cornstarch (or arrowroot powder for Whole30)
  • 1 onion, diced
  • 1 green chilli, thinly sliced (or thai red chillies)
  • 1 tsp minced garlic
  • pinch salt
  • pinch red pepper flakes (optional)
  • 2 tbsp soy sauce (or coconut aminos)
  • 1 tbsp sweet soy sauce (optional)
  • 1 tsp fish sauce
  • 1 tsp brown sugar -adjust to your desired level of sweetness (for Keto use monkfruit sweetener, or sub for coconut aminos for the Whole30 version)
  • 1/4 cup chicken or vegetable broth (or water)
  • 1 cup broccoli florets
  • handful thai basil leaves (or any fresh basil you have)
  • oil for frying


Velvet your Chicken (optional)

  • This is an optional, but a highly recommended step.
  • Mix the chicken with 2 tsp soy sauce and 2 tsp corn starch and stir to coat. Set aside for at least 15-20 minutes while you prep the remaining ingredients. If you don't have time. skip the rest time, and just move to stir frying the chicken right away.

Stir Fry

  • Make sure you have all your ingredients ready to go. Heat a large wok with a few tbsp of oil on medium high heat. Add the marinated chicken in a single layer, and allow it to cook undisturbed on one side for about 1-2 minutes. It should start to turn opaque, and the bottom will start to turn golden brown.
  • Stir and continue to fry for a few more minutes until the chicken is no longer pink all over. It will not be cooked through fully but that is ok. We will cook it again later. Remove from pan and set aside.
  • In the same pan, add 1-2 tbsp more oil, and on medium high heat, add 1 tsp minced garlic, 1 diced onion and 1-2 diced green chilli. Add a pinch of salt and red pepper flakes.
  • Stir fry for 2-3 minutes until the onions start to turn translucent and everything gets nice and fragrant.
  • Add 2 tbsp soy sauce, 1 tsp fish sauce, 1 tbsp sweet soy sauce, if using, and 1 tsp brown sugar. Stir, and add about 1/4 cup broth to create your sauce. You can adjust the amount of broth to your liking based on how saucy you want your chicken to be in the end. Stir to combine and bring to a boil.
  • Add the broccoli florets and bring to a boil.
  • Add the half-cooked chicken along with a generous handful of thai basil leaves.
  • Stir and bring to a boil. Simmer in medium for 2-3 minutes until the chicken is cooked through. Give it a taste and add more soy sauce, brown sugar or chilli flakes to taste.
  • Serve immediately with rice or noodles of choice!