Paleo Coconut Curry Stir Fry - cooking recipe

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(R))
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

Preparation

Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
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.
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.