Coconut Lime Chicken and Broccoli

I strongly recommend using a brand of full-fat milk that is extra creamy to ensure that this sauce is thick and creamy. Or alternately, you can use a can of coconut cream instead of coconut milk.

I love this sauce super lime-y, and sometimes will add in even more than 4 tablespoons. But if you prefer your sauce not to be very tart, I would begin with just 2 tablespoons of lime juice, and then you can add more afterwards to taste if you’d like.

Feel free to use brown sugar, white (granulated) sugar, coconut sugar, or whatever your preferred sweetener may be. Also, feel free to add more or less sweetener, to taste.

Or you can instead add in 1 teaspoon (dried) ground ginger.

Peel off the reedy outer layers of the lemongrass stalk. Then either grate or finely mince only the bottom few inches of the bottom of the stalk that is white or pale green until you have about 1 tablespoon of grated lemongrass. Alternately, you can use store-bought lemongrass paste. Or if you can’t find lemongrass at all, no worries, the recipe will still taste delicious without it.

I was able to get about 3 to 4 bite-sized broccoli florets from 2 medium heads of broccoli.

Leftovers can be refrigerated in a sealed container for up to 3-4 days. Unfortunately, this coconut sauce does not freeze well, so I do not recommend freezing.