Dice the chicken. Put the coconut oil in a non stick frying pan and melt over medium heat. Add the crushed garlic and ginger and lightly fry for 60 seconds or until fragrant. Add the chicken and toss to combine with the garlic and ginger.
Cook until meat is almost cooked through, usually 8 – 10 minutes. In this time, put the broccoli florets into a microwave safe container with a splash of water and microwave for 1 minute, until only just steamed. Drain the water and set aside.
Add the chilli flakes and broccoli to the frying pan and toss briefly to combine.
Move the broccoli and chicken to the sides to make a well in the centre, and add in the coriander if using, peanut butter, oyster sauce and ½ cup of water.
Let it sit in the middle to melt the peanut butter and then stir through the chicken and broccoli to combine. Taste, add salt and pepper as required - this will depend on the brands of sauces used. Serve immediately while piping hot! Also great served with Shirataki noodles/miracle noodles or cauliflower rice.