Add sesame oil to a skillet on high heat. Add shallots, garlic, and chilis, and stir fry for 2 minutes to soften and infuse the oil with their flavors.
Add the chicken, and break up, continuing to stir fry on high heat.
Add the coconut aminos, honey, and fish sauce, and stir to combine.
Add arrowroot powder to the chicken broth and stir (don’t worry about it combining - it will combine when heated in the pan).
When most of the liquid has evaporated, push the chicken to the edge of the pan, and deglaze the pan with the chicken broth (meaning, scrape the flavorful coating off the bottom of the pan. Stir quickly to mix together the sauce, and then coat the chicken with the sauce.
Add the whole basil leaves, and stir fry for about 30 seconds to allow them to wilt.
Serve over rice or other whole grain, with steamed vegetables, if desired.
Notes: *This recipe is kept soy-free and gluten-free by using coconut aminos. Coconut aminos are a great alternative to soy sauce for those with dietary concerns. If you don’t need this recipe to be soy-free or gluten-free, it’s okay to use soy sauce instead. In place of the coconut aminos, use ¼ cup soy sauce and increase the amount of chicken broth to ½ cup.
**Thai basil is similar to sweet basil, but has a very distinctive licorice taste. Using Thai (sometimes called “holy basil”) will make this dish taste the most authentic. If this is not available, sub sweet basil.