In a medium saucepan, bring coconut milk, chicken broth, and ginger to a boil. Once at a boil, add rice, cover and reduce heat to low. Cook as directed on rice package or until rice is light and fluffy; mine usually takes 30 minutes or so. Once done cooking stir in coconut flakes and crushed cashews.
While the rice is cooking, you can prepare the chicken stir-fry: In a medium bowl, stir together brown sugar, soy sauce, fish sauce, chili sauce (sriracha), sesame oil, and cornstarch; set aside.
Heat a wok or skillet over medium high heat. Add in 1 teaspoon of your coconut or olive oil. Once oil is hot and shimmering, add chicken and cook until done – about 4-5 minutes. Remember to stir the chicken every so often while cooking.
Remove the chicken from the pan and place on a plate for later.
Add in another teaspoon of coconut or olive oil to the pan and add in garlic, snap peas, bell pepper, and broccoli; cook for 4-6 minutes or until vegetables are desired consistency.
Next add in brown sugar- soy sauce mixture to the veggies and stir until the sauce thickens up a bit – about a minute or two.
Finally add in chicken and toss all together to coat chicken. Sprinkle with sesame seeds. Divide evenly into 4 bowls - top with green onions if desired.
