Heat oil in large frying pan over medium heat. When hot, add chicken and discard remaining flour mixture. Turn frequently until cooked evenly, about 7-8 minutes. Remove chicken onto a paper towel lined plate. Set aside.
Add coconut milk, broccoli florets, hot chili sauce, sugar, lime juice and cilantro, cooking for another 3 minutes.
Return cooked chicken to the mixture. Toss to coat. The corn starch chicken will thicken the sauce. Cook over medium heat for an additional 3 minutes, stirring occasionally. Turn off heat and allow to sit for 2-3 minutes before serving. The sauce will continue to thicken as the temperature decreases.
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