1-First, season 12 ounces of boneless, skinless chicken thighs (cut into small pieces) with salt and pepper to enhance the flavor from the start.

2-In a large skillet over medium-high heat, warm 2 tablespoons of vegetable or olive oil and cook the chicken undisturbed for about 5 minutes to develop a tasty crust, then transfer it to a plate.

3-Next, add the remaining 1 tablespoon of oil to the skillet and sauté 2 cups of small broccoli florets and 1 cup of sliced carrot rounds for 3 minutes until they turn tender and vibrant which keeps things fresh and crunchy!

4-Return the chicken and its juices to the pan along with 1 tablespoon of minced fresh ginger, and cook for 30 seconds to let the aromas mingle.

5-Whisk together the sauce using 1 cup shaken coconut milk, 1/3 cup creamy peanut butter, 1/2 tablespoon chili garlic sauce, 1/2 tablespoon Worcestershire sauce, 3 teaspoons lime juice, 3 teaspoons brown sugar, 1/4 teaspoon coriander, and 1/4 teaspoon cumin, then pour it into the skillet.

6-Toss everything together for 15-20 seconds just to warm through, and immediately remove from heat to keep the sauce smooth and creamy overheating can cause it to separate, so be gentle!

7-Finally, serve over cooked white rice and garnish with chopped Thai basil for that extra pop of flavor. It’s that simple, and you’ll love how it all comes together.