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Ambassador [Associate]
Ambassador [Associate]
  • 667 calories
  • 40 min
  • 4 servings


  • ½ cup almonds, sliced
  • 4 crowns broccoli
  • 2 lb chicken thighs, boneless skinless
  • 1 small bunch cilantro
  • 2 cups edamame
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 2 limes
  • 1 shallot
  • black pepper
  • brown sugar
  • chili-garlic sauce
  • cornstarch
  • fish sauce
  • salt
  • soy sauce
  • toasted sesame oil


  1. Preheat oven to broil on high; position rack under the broiler.
  2. Wash and dry the fresh produce.
    • 4 crowns broccoli
    • 2 limes
    • 2 (1 inch) pieces ginger root
    • 1 small bunch cilantro
  3. Separate broccoli crowns into bite-sized florets and cut stems into smaller pieces; place in a large bowl. Add oil, salt, and pepper, and toss to combine; transfer to a large baking sheet and spread out in a single, even layer. Reserve bowl for later use.
    • 2 tbsp toasted sesame oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  4. Place broccoli in the oven and broil, turning halfway through, until broccoli is crisp-tender and lightly charred around the edges, 12-15 minutes.
  5. Meanwhile, zest the limes into the large bowl, then juice one of the limes into the same bowl. Cut the other lime into wedges and set aside.
  6. Peel and mince the shallot and garlic. Peel and grate or mince the ginger; transfer everything to the bowl with the lime juice.
    • 1 shallot
    • 2 cloves garlic
  7. Add fish sauce, soy sauce, chili-garlic sauce, and sugar to the bowl and whisk to combine the sauce.
    • 1 tsp fish sauce
    • 1 tbsp soy sauce
    • 1 tsp chili-garlic sauce
    • 2 tsp brown sugar
  8. When the broccoli is done cooking, remove from the oven and transfer to the bowl with the sauce; stir to combine.
  9. Cut chicken into bite-sized pieces and place in a medium bowl. Add cornstarch, salt, and pepper to the bowl and gently toss to coat the chicken.
    • 2 lb chicken thighs, boneless skinless
    • 2 tbsp cornstarch
    • ½ tsp salt
    • ½ tsp black pepper
  10. Preheat a large nonstick skillet over medium-high heat.
  11. Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the chicken in a single layer, and cook, stirring often, until golden and cooked through, 8-9 minutes. Transfer to the bowl with the broccoli.
    • 2 tbsp toasted sesame oil
  12. Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the broccoli.
  13. When the chicken is done cooking, add edamame to the skillet and cook, stirring often, until cooked through, about 2 minutes. Transfer to the bowl with the broccoli, making sure to scrape all of the cooking juices into the bowl; toss to combine.
    • 2 cups edamame
  14. To serve, divide the broccoli mixture between bowls or plates; top with almonds and garnish with lime wedges. Enjoy!
    • ½ cup almonds, sliced

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • spatula
  • stirring spoon
  • tongs
  • whisk or fork