Coconut Lime Chicken and Broccoli

Ingredients

• 1 3/4 cups (14 ounces) full-fat coconut milk*
• 1/2 cup chicken stock
• 2 to 4 tablespoons freshly-squeezed lime juice*
• 2 tablespoons honey*
• 1 tablespoon cornstarch
• 1 tablespoon grated fresh ginger*
• (optional) 1 stalk lemongrass (peeled and grated (see note below*))
• 1 pound boneless skinless chicken breasts (thinly sliced into bite-sized pieces)
• fine sea salt and freshly-cracked black pepper
• 2 tablespoons olive oil (divided)
• 2 scallions (thinly sliced with white and green green parts separated)
• 3 cloves garlic (pressed or minced)
• 3 cups broccoli florets*
• toppings: lots of chopped fresh cilantro (optional thinly-sliced Thai bird chiles for heat)

Steps

1. 1

   Make the coconut lime sauce: In a medium bowl, whisk together the coconut milk, chicken stock, lime juice, sugar, cornstarch, grated ginger and grated lemongrass until combined.  Set aside until ready to use.

2. 2

   Cook the chicken. Season the chicken with a few generous pinches of salt and pepper.  Heat 1 tablespoon oil over medium-high heat in a large sauté pan.  Add the chicken and sauté for 5 minutes, stirring and flipping occasionally, until cooked through.  Transfer the chicken to a clean plate and set aside.

3. 3

   Cook the sauce. Add the remaining 1 tablespoon olive oil to the sauté pan.  Add the white parts of the scallions and garlic and sauté for 2 minutes, stirring frequently.  Pour in the sauce mixture and whisk to combine.  Let the sauce continue cooking until it reaches a simmer.

4. 4

   Put everything together. Add the broccoli to the sauce and gently toss for 1 minute until it is completely coated.  Add in the chicken and toss until combined.  Remove from heat.

5. 5

   Season. Taste and season the dish with extra salt, pepper, lime juice and/or sugar if needed.

6. 6

   Serve. Serve warm over rice or noodles, garnished with lots of fresh cilantro and the dark parts of the green onions, plus a few sliced chiles if you would like to add some heat.  Enjoy!