Ingredients
Preparation
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.
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.
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.
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.
Taste and season the dish with extra salt, pepper, lime juice and/or sugar if needed.
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 desired. Enjoy!
