Go Back

Thai Basil Chicken with Broccoli & Carrots

Bring on more basil with an entirely new taste profile! Thai basil chicken is one of my favorites! Before I was cooking, I would order this yummy dish all the time, but I realized how easy it is to make and the basil takes on a whole new life and experience. This dish can be as kickin’ spicy or tame as you want, but I love the mid-week kick! 
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Carrie Tyler


  • 2 boneless, skinless chicken breasts cut into 1x2 inch pieces
  • 1 small-medium size carrot diced
  • 1 cup broccoli florets
  • 1/2 large onion cut into thin slices
  • 2 TBLS Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 2 cups lightly packed basil leaves
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 TBLS Sesame Oil
  • 1 TBLS Honey
  • 6 TBLS soy sauce
  • 2 TBLS water
  • 1 teaspoon Ground Ginger
  • 1 cup uncooked Basmati Rice


Make Rice

  1. Cook 1 cup rice according to package instructions

Make Sauce

  1. In a small bowl, combine the sesame oil, honey, water, ground ginger, garlic, crushed red pepper flakes, and the 4 TBLS of soy sauce.

Sear Chicken

  1. In a medium bowl mix the chicken pieces with 2 TBLS Soy sauce
  2. Heat 1 TBLS olive oil in a large pan. Add the chicken to the hot pan and sear on 1 side letting cook for 2 minutes. Turn pieces to cook the other side for another 2 minutes. Remove chicken and set aside.

Cook Veggies & Finish

  1. Add 1 more TBLS of olive oil to the same hot pan and then add the carrots and the onion and cook, stirring, for 1 minutes.
  2. Add the broccoli florets to the carrots and onions in the pan and cook for another 4 minutes stirring frequently so onions do not burn.
  3. Add the chicken back to the pan and add the sauce mixture. Cook about 3 minutes, stirring as the sauce cooks down slightly.
  4. Remove from the heat and stir in 1 ½ cups of the basil. Serve topped with the remaining 1/2 cup basil.


  1. Serve over rice and garnish with basil leaves