Ingredients
Kevin’s Natural Foods Thai Coconut Chicken
2 Zucchini Squash, shaved into ribbons
2 Large Carrots, shaved into ribbons
2 Bell Peppers, cut into strips
¾ Cup Snow Peas, cut into ½ inch pieces
1 clove garlic, thinly sliced
1 stalk Lemongrass, minced
1 thumb sized piece of Ginger, grated
1 TBS finely chopped cilantro
1 TBS finely chopped Thai Basil + more for garnish
Lime
Thai Chili (optional)
Instructions
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1
Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside.
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2
Prepare your vegetables. A vegetable peeler works wonderfully to get the ribbon shapes you need. If you're feeling adventurous, using a mandolin will save time and give you more consistent results, but watch your fingers and use a handguard! When prepping the lemongrass, remove the outer leaves and smash the stalk with the back of your knife. This will make mincing quick and easy.
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3
In a large sauté pan, heat 1 TSP of your favorite cooking oil over MED-HIGH heat for 30-45 seconds. Add garlic, lemongrass, ginger, bell peppers, and snow peas to heated oil. Toss to coat and sauté for 3 1/2 minutes.
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4
While that's cooking, in another large sauté pan, prepare Kevin's Thai Coconut Chicken according to package directions.
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5
Add your zucchini and carrot ribbons to the pan containing the aromatics (garlic, ginger, lemongrass), bell peppers, and snow peas. Add cilantro, Thai basil, and a pinch of salt. Toss to coat and sauté for another 3 1/2 minutes.
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6
Divide chicken and vegetables amongst 2 bowls.
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7
Garnish with torn Thai basil, a squeeze of lime, and, if you can handle the heat, thinly sliced Thai chilis. (Word of warning, these chilis pack a powerful punch - proceed with caution!) Enjoy!