Cook, wasn't he a pirate?

I have had an odd sort of compulsion to cook lately. I know that others enjoy this, but it was always stressful and disastrous for me. So who knows what has come over me, but I have been using that big hot thing in the kitchen, and some of it even turns out edible (ringing endorsement, no?). With that said... I have a great recipe for you! As it is me cooking it, it is easy, quick and inexpensive.

Thai Chicken
1.5 lbs. boneless, skinless chicken breast cubed
5 cloves garlic chopped
2-3" ginger chopped I go heavy on the ginger (turns out that it is best to peal it - live and learn)
3 Tbsp fish sauce (easy to find at the grocery store, in the Asian section)
3 Tbsp soy sauce (my ankles require that I use low sodium soy)
5 ish Tbsp sweet chili sauce (I like it hot, so use to taste)
1-2 Tbsp lime juice
1 each small zucchini chopped (green and yellow - for color)
1 small head broccoli chopped into large florets* (I often use frozen veggies thawed)

I put a little olive oil in bottom of a large skillet and cook the chicken, ginger and garlic on med heat about 10 minutes-ish, until the chicken is just about cooked through. Mix the rest of the wet ingredients in a small bowl and add with the veggies to the chicken. Cover and cook on med/low for about another ten minutes, stirring occasionally. If you want the sauce to cook down more, remove the chicken and veggies and cook uncovered at a low boil for a few minutes. I serve over sushi rice.

I hope you try and enjoy it!