Ingredients

• 1 1/2 cups coconut milk
• 1 tablespoon minced ginger
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon oyster sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
• 2 tablespoons white sugar or sugar substitute
• 1 tablespoon avocado oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1/2 onion, sliced
• 1 1/2 teaspoons curry powder
• 2 cups broccoli florets

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Instructions

1. Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
2. Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
3. Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.