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Easiest Ever Thai Chicken Express

Remember this recipe when you want a flavour bursting dinner in express time. All that’s missing is rice and a green side - steamed boy choy or green beans are perfect.
Serves: 4
Prep Time: 10 min
Cook Time: 15 min


4 skinless boneless chicken breasts
8 thighs
1 cup chicken broth
2 tbsp soya sauce
1 tbsp each of sugar and sesame oil
2 tsp each of dried basil and hot-garlic chili sauce
1 red pepper (optional)
1 tbsp cornstarch
½ cup each of coarsely chopped fresh cilantro and mint leaves
cooked rice (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Remove any visible fat from chicken. Pour broth into a wide frying pan and set over medium heat. While it is coming to the boil add soya sauce, sugar, sesame oil, basil and hot-garlic chili sauce.

  2. Slice chicken into wide strips. Stir into boiling sauce. Cover. Slice pepper into bite-size strips and stir into sauce. Cover and reduce heat so mixture just simmers. Simmer until chicken is almost cooked, about 8 minutes. Stir often.

  3. Stir cornstarch with 2 Tbsp (30 mL) cold water until completely dissolved. Pour into chicken mixture and stir until thickened, about 3 minutes. Stir in fresh cilantro and mint and spoon over rice.

Nutrition Info

Per serving Amount
Protein37 g
Fat6 g
Saturated Fat1 g
Carbohydrate7 g
Fibre1 g
Sugar4 g
Cholesterol90 mg
Sodium784 mg
Per serving % Daily Value
Vitamin A4
Vitamin C5
Vitamin B640
Vitamin B1219