Remove excess fat from chicken breasts and cut into strips.
In a shallow bowl, mix corn starch, salt and pepper. Dredge chicken in the mixture, covering the majority of each piece.
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.
In same pan (without cleaning it out or turning down heat), add onions, garlic and ginger. Cook until onions start to soften, approximately 2 minutes. If there is little to no oil left, add an additional teaspoon.
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.
Spoon rice into a serving bowl, top with chicken and sauce. Garnish and serve with fresh lime wedges to squeeze over top.
If you've tried this recipe, come back and let us know how you liked it!
I sometimes add bottled roasted red peppers to give the dish more color. Just slice the peppers into strips and add in with chicken and broccoli to give them time to warm up.