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Coconut Lime Chicken and Broccoli
This Coconut Lime Chicken and Broccoli stir-fry recipe is quick and easy to make and simmered in a tangy, creamy coconut-lime sauce.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
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.
cornstarch1 tablespoon(optional) 1 stalk lemongrass (peeled and grated (see note below*))
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
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.
(optional) 1 stalk lemongrass (peeled and grated (see note below*))olive oil (divided)2 tablespoonsgarlic (pressed or minced)3 cloves
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
Season. Taste and season the dish with extra salt, pepper, lime juice and/or sugar if needed.
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!
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