Preparation

Cook the chicken thighs: Heat the coconut oil (¼ Tbsp) in a skillet over medium-high heat. Season the chicken thighs (3 oz) with salt and pepper to taste, then add them to the pan. Sear for 4-5 minutes on each side until browned and cooked through. Remove from the pan and set aside.

Sauté the vegetables: In the same skillet, add the minced garlic (1 clove) and grated ginger (1 tsp.) Sauté for about 30 seconds until fragrant. Add the julienned carrots (2 oz) and broccoli florets (2 oz), and sauté for 3-4 minutes until they begin to soften but still have some crunch.

Make the sriracha sauce: In a small bowl, mix the sriracha sauce (1 Tbsp) with the chicken broth (¼ cup.) Pour the mixture into the skillet with the vegetables and stir to combine. Let it simmer for 2 minutes to thicken slightly.

Combine and finish: Add the cooked chicken thighs back into the skillet with the vegetables and sauce. Toss everything together to coat the chicken and vegetables in the spicy sauce. Cook for another 1-2 minutes to heat through.

Serve: Plate the chicken and vegetables, garnish with chopped cilantro (1 Tbsp), and serve with a lime wedge for squeezing over the dish.