To make your peanut sauce, blend the first 8 ingredients until smooth. (If you don’t have a blender, mince the ginger and garlic and then whisk all of the ingredients together very well.) Set aside.
Melt the coconut oil over medium heat in a large skillet. Add the chicken cubes and sprinkle with a small amount of salt and pepper. Cook until browned on the outside and no longer pink in the center, about 5-10 minutes. (Time depends on how small you cubed your chicken. If you need them to cook faster, make them smaller. Mine were ready in 8 minutes.)
Removed the cooked chicken from the pan and cover it to keep it warm. Turn the heat up just a bit and add the remaining 1 tablespoon of coconut oil to the pan. When it melts, add the broccoli and sprinkle it with a little bit of salt and pepper. Toss the broccoli to coat it in the coconut oil and then add a few tablespoons of water. Cook until the broccoli is bright green and crisp tender, about 4-5 minutes.
Add the chicken back into the pan with the broccoli and turn off the heat. Add the peanut sauce and stir to coat evenly. Serve immediately. Enjoy!