Coconut Lime Chicken and Broccoli

• •
  24.5 oz Coconut Milk, Full-Fat, Canned
• •
  0.5 cup Low Sodium Chicken Broth
• •
  2 tbsp Lime Juice, Fresh
• •
  2 tbsp Honey
• •
  1 tbsp Cornstarch
• •
  1 tbsp Ginger, Fresh Root
• •
  1 Lemongrass, Fresh(30g)
• •
  1 lbs Chicken Breast, Boneless Skinless

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

• •
  fine sea salt and freshly-cracked black pepper
• •
  2 tbsp Olive oil

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

• •
  2 Green Onion (Scallion)(30g)
• •
  3 Garlic(9g)
• •
  3 cup Broccoli
• •
  Toppings: Lots Of Chopped Fresh Cilantro, Optional Thinly-Sliced Thai Bird Chiles For Heat

Instructions

1. 1Pat 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.
2. 2Add 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.
3. 3Whisk together the coconut milk, chicken broth, lime juice, honey, cornstarch, grated ginger, and grated lemongrass in a medium bowl until smooth. Pour 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.
4. 4Add the broccoli florets to the sauce and toss gently for 2–3 minutes until completely coated and bright green. Return the cooked chicken to the pan and toss to combine, cooking for 1 minute over medium heat until heated through.
5. 5Remove from heat and taste. Season with additional salt, pepper, lime juice, or honey as needed.
6. 6Divide the chicken and broccoli mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, reheat gently over medium heat for 3–5 minutes or in the microwave, stirring occasionally, until heated through.
8. 8Serve over rice or noodles and garnish with the dark green parts of the green onions, fresh cilantro, and optional thinly-sliced Thai bird chiles.