Coconut Lime Chicken and Broccoli

I found a recipe using limes and cilantro that looked like a dinner candidate. So we had Coconut Lime Chicken and Broccoli for dinner.

Ingredients:

SAUCE:

• 12 ounces hot water, 6 ounces dried unsweetened coconut flakes (or 1 fourteen ounce can coconut milk)
• 1/2 cup chicken stock
• 1 teaspoon lime zest (zest 1 lime before squeezing!)
• 2 to 4 tablespoons freshly-squeezed lime juice
  (I used 2 limes, and close to 4 tablespoons lime juice)
  
• 2 tablespoons light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon red chili flakes (or a squirt of Sriracha sauce)
• (optional) 1 stalk lemongrass, peeled and grated (I used 1 teaspoon lime zest instead)
  

STIR-FRY INGREDIENTS:

• 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces
• 1/4 teaspoon each Kosher salt and black pepper
• 2 tablespoons coconut oil, divided (or slice oil)
• 1/4 cup Vidalia onion, thinly sliced (or scallion)
• 1/2 a bell pepper, sliced thin and cut into 1" pieces
• 4 ounces mushrooms, washed and sliced thin
• 1 teaspoon garlic powder (or 3 cloves garlic, pressed or minced
• 8 ounces broccoli florets, lightly chopped (if frozen, let thaw and drain first)
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chopped chives
  
  

Instructions:

1. Place coconut flakes and ~110 degree water in a VItamix blender. Let sit for a few minutes so flakes soften.
2. Spread riced cauliflower out on a plate to thaw.
3. Rinse frozen broccoli for 2 minutes to thaw, place in calendar with paper towel to drain.
4. Starting on low, increase speed and blend coconut on high for 1 to 2 minutes, until mixture looks milky.
5. In a medium bowl, whisk together the chicken stock, lime juice, sugar, cornstarch, ginger and lime zest until combined. Whisk in coconut milk. Set aside until ready to use.
6. Season the chicken with the 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.
7. Add the remaining 1 tablespoon oil to the sauté pan. Add the onion and bell pepper if adding, sauté for ~5 minutes, stirring frequently and adding garlic for last 30 seconds. Pour in the sauce mixture and whisk to combine. Let the sauce cook until it reaches a simmer.
8. Add the broccoli to the sauce and gently toss for 1 minute or so until it is completely coated.
9. Stir in the cauliflower rice and heat for a minute or so.
10. Add in the chicken and stir until well coated. Remove from heat.
11. Taste and season the dish with extra salt, pepper, lime juice and/or sugar if needed.
12. Serve with fresh cilantro and the chopped chives.
    (We served it over some whole wheat pasta.)
    

 

Carole's Notes:

We liked this! The sauce was creamy, with a nice coconut lime flavor. It makes 4 servings.

The recipe is lightly adapted from https://www.gimmesomeoven.com/coconut-lime-chicken-and-broccoli/