Coconut Lime Chicken and Broccoli

Name: Coconut Lime Chicken and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 3/4 cups (14 ounces) full-fat coconut milk*; 1/2 cup chicken stock; 2 to 4 tablespoons freshly-squeezed lime juice*; 2 tablespoons honey*; 1 tablespoon cornstarch; 1 tablespoon grated fresh ginger*; (optional) 1 stalk lemongrass, peeled and grated (see note below*); 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 with white and green green parts separated; 3 cloves garlic, pressed or minced; 3 cups broccoli florets*; toppings: lots of chopped fresh cilantro, optional thinly-sliced Thai bird chiles for heat

This Coconut Lime Chicken and Broccoli stir-fry recipe is quick and easy to make and simmered in a tangy, creamy coconut-lime sauce.

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 5.0 (13) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Gimme Some Oven — Ali

Bahan-bahan

4 porsi

1 3/4 cups (14 ounces) full-fat coconut milk*
1/2 cup chicken stock
2 to 4 tablespoons freshly-squeezed lime juice*
2 tablespoons honey*
1 tablespoon cornstarch
1 tablespoon grated fresh ginger*
(optional) 1 stalk lemongrass, peeled and grated (see note below*)
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 with white and green green parts separated
3 cloves garlic, pressed or minced
3 cups broccoli florets*
toppings: lots of chopped fresh cilantro, optional thinly-sliced Thai bird chiles for heat

Langkah-langkah

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 you would like to add some heat. Enjoy!