1 pound chicken breast, cut into bite sized pieces
1/2 onion, sliced
1–1/2 teaspoons curry powder
2 cups broccoli florets
Instructions
Mix coconut cream, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce and sweetener 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 cream 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.
