Coconut Sriracha Chicken & Ginger Broccoli Skillet

Looking for a quick, protein‑rich dinner that packs a flavorful punch? This Coconut Sriracha Chicken & Ginger Broccoli Skillet delivers bright sriracha heat, aromatic coconut, and fresh ginger in under 35 minutes. Best served over jasmine rice or cauliflower rice for a low‑carb twist.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tablespoon coconut oil
• 1 pound skinless chicken thighs, cut into bite‑size pieces
• 1 cup broccoli florets
• 1/2 cup sliced bell pepper (any color)
• 1 medium carrot, thinly sliced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sliced green onions, for garnish
• 2 tablespoons sriracha sauce
• 1 tablespoon coconut milk
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (or soy sauce for a vegan option)
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Cooked jasmine or cauliflower rice, for serving

Instructions

1. 1. Heat the coconut oil in a large skillet over medium‑high heat until shimmering.
2. 2. Season the chicken pieces with salt, pepper, and cumin, then add to the skillet in a single layer.
3. 3. Sear the chicken for 3–4 minutes on each side until golden and cooked through; remove to a plate and set aside.
4. 4. In the same skillet, add the broccoli, bell pepper, and carrot; cook for 3 minutes, stirring constantly to keep veggies crisp.
5. 5. Stir in the minced ginger, then pour in the sriracha, coconut milk, lime juice, and fish sauce; toss to coat the vegetables.
6. 6. Return the chicken to the skillet, spooning the sauce over it; cook for an additional 3–4 minutes to let flavors meld.
7. 7. Taste and adjust seasoning with more sriracha or lime if desired; sprinkle with green onions and optional cilantro.
8. 8. Serve the skillet garnished over a bed of jasmine or cauliflower rice.

Chef's Note

Pro tip: deglaze the pan with a splash of lime juice before adding the coconut milk – it brightens the sauce and pulls out all the caramelized bits.

Make-Ahead Tips

Prep the chicken and veggies in advance; keep them uncovered in the fridge for up to 24 hours. Re‑heat and finish the dish when ready to serve.

Substitutions

Replace chicken with firm tofu for a vegetarian version. Swap fish sauce with tamari or soy sauce for a vegan-friendly option. Use fresh coconut milk or heavy cream if you prefer a richer sauce.