In a large blender, place first 9 ingredients (coconut milk through gingerroot); process until smooth then set aside.
Melt the coconut oil in a large skillet with a tight-fitting lid over medium-high heat. Add chicken cubes; cook, stirring
occasionally, for 4 to 5 minutes or until browned on the outsides.
Add mushrooms and broccoli; cook and stir for 1 to 2
minutes. Add reserved sauce then reduce heat, cover and simmer for 5 to 7 minutes or until chicken is cooked through and broccoli is tender-crisp.