Paleo Coconut Curry Stir Fry

1 ½ cups coconut milk

1 tablespoon minced ginger

1 tablespoon lime juice

1 tablespoon fish sauce

1 teaspoon oyster sauce

2 teaspoons minced garlic

½ teaspoon chile-garlic sauce (such as Sriracha®)

2 tablespoons white sugar or sugar substitute

1 tablespoon avocado oil

1 pound chicken breast, cut into bite-sized pieces

½ onion, sliced

1 ½ teaspoons curry powder

2 cups broccoli florets

Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.

Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.

Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.