Scale

Coconut Lime Sauce Ingredients:

1 ¾ cups (14 ounces) full-fat coconut milk

½ cup chicken stock

2 to 4 tablespoons freshly-squeezed lime juice

2 tablespoons honey

1 tablespoon cornstarch

1 tablespoon grated fresh ginger

1 stalk lemongrass, peeled and grated (optional)

Stir-Fry Ingredients:

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 (white and green parts separated)

3 cloves garlic, minced

3 cups broccoli florets

Toppings: chopped cilantro, optional sliced Thai bird chiles

Make the Coconut Lime Sauce: In a medium bowl, whisk together coconut milk, chicken stock, lime juice, honey, cornstarch, ginger, and lemongrass until smooth. Set aside.
Cook the Chicken: Season chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add chicken and sauté 5 minutes, stirring occasionally, until fully cooked. Transfer to a clean plate.
Start the Sauce: Add remaining olive oil to the pan. Stir in white scallion parts and garlic. Cook 2 minutes, stirring often, until fragrant. Pour in the coconut-lime mixture and whisk. Bring to a gentle simmer.
Add the Broccoli: Stir broccoli into the simmering sauce. Toss for 1–2 minutes until coated and tender-crisp.
Combine Everything: Return chicken to the pan. Toss gently until the chicken and broccoli are fully coated with sauce. Remove from heat.
Adjust Seasoning: Taste and add more lime juice, honey, or salt if needed.
Serve Warm: Garnish with cilantro, green scallion parts, and chiles. Serve over rice or noodles.