Coconut Lime Chicken and Broccoli

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  Coconut Milk, Full-Fat, Canned(397g)
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  Low Sodium Chicken Broth(120g)
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  Lime Juice, Fresh(60g)
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  Honey(30g)
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  Cornstarch(15g)
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  Ginger, Fresh Root(15g)
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  Lemongrass, Fresh(20g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  fine sea salt and freshly-cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Green Onion (Scallion)
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  Garlic(180g)
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  Broccoli(720g)
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  Toppings: Lots Of Chopped Fresh Cilantro, Optional Thinly-Sliced Thai Bird Chiles For Heat

Instructions

1. 1Whisk together the coconut milk, chicken broth, lime juice, honey, cornstarch, grated ginger, and grated lemongrass in a medium bowl until smooth. Set aside.
2. 2Pat the chicken dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil over medium-high heat in a large sauté pan for 1 minute until shimmering. Add the chicken and cook 6–8 minutes, flipping halfway through, until golden brown on both sides and internal temperature reaches 165°F. Transfer to a clean plate.
3. 3Add the remaining 1 tablespoon olive oil to the same pan over medium heat. Add the white parts of the green onions and the garlic, cook 1–2 minutes, stirring frequently, until fragrant.
4. 4Pour the sauce mixture into the pan and whisk constantly over medium-high heat for 3–4 minutes until it reaches a simmer and thickens slightly, stirring occasionally.
5. 5Add the broccoli florets to the sauce and toss gently for 2–3 minutes until completely coated and bright green. Add the cooked chicken back to the pan and toss to combine, cooking for 1 minute over medium heat until heated through.
6. 6Remove from heat and taste. Season with additional salt, pepper, lime juice, or honey as needed.
7. 7Divide the chicken and broccoli mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8When ready to serve, reheat gently over medium heat or in the microwave, and serve over rice or noodles. Garnish with the dark green parts of the green onions and fresh cilantro.