Cut chicken breasts in half lengthwise so they’ll cook quicker. Place chicken in a medium saucepan large enough to fit them in a single layer. Cover with cold salted water and bring to a gentle simmer. Set your timer and simmer for 8-10 minutes or until chicken is cooked through – 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.

Remove chicken from the pot with tongs and place in a clean bowl. Slice broccoli stems finely and chop florettes into bite sized pieces. Bring chicken cooking water back to the boil. Add broccoli and simmer, covered for 5 minutes or until broccoli is no longer super crunchy. Drain broccoli and divide between two bowls.

Using clean fingers or two forks, shred cooled chicken into bite sized chunks and toss in with the broccoli.

Stir together peanut butter, lime, water and soy sauce until you have a smooth sauce. Taste and season with more soy or lime if needed and dollop sauce on bowls. If you’d prefer a thinner sauce add a little more water. Drizzle sauce over the chicken and broccoli. Top with coriander leaves (if using).