Start by placing the cubed chicken breast in a medium bowl. Pour in the coconut milk and sprinkle with salt and pepper. Stir well until the chicken is thoroughly coated. Cover the bowl and refrigerate for at least 20 minutes. This marination allows the flavors to penetrate the meat, making it even more delicious.
While the chicken is marinating, prepare the rest of your ingredients. Chop the broccoli into bite-sized florets and spiralize the carrot using blade C. Having everything ready will make the cooking process smoother.
Next, heat coconut oil in a high-sided frying pan over medium-high heat. The oil should shimmer slightly; this is the sign that it’s hot enough to begin cooking.
Add the minced ginger along with the cumin, coriander, and cardamom to the pan. Sauté these spices for about 20 seconds, or until they become golden brown and fragrant. Be careful not to burn them, as it will affect the dish’s flavor.
Once the spices are aromatic, add the marinated chicken cubes into the pan one at a time, lightly shaking off excess coconut milk. This step ensures each piece is coated in the fragrant spices. Cook the chicken for about 4 to 5 minutes, stirring occasionally, until it's no longer pink inside.
After the chicken is cooked through, toss in the prepared broccoli florets. Sauté for an additional minute; the broccoli should maintain some crunch while absorbing the delicious flavors.
Reduce the heat to medium and add the spiralized carrots and remaining salt. Cook everything, stirring frequently, until the carrot noodles become tender, which should take around 4 minutes. Watch them closely to prevent overcooking.
Finally, stir in the leftover coconut milk and cook for an additional 30 seconds. This will create a creamy sauce that binds all the ingredients together.
Remove the pan from heat, garnish your dish with fresh cilantro, and prepare to serve!
