Kevin's Natural Foods

7-Minute Thai Bowl

7-Minute Thai Bowl The beauty of Thai cuisine is the fundamental way it embraces the freshness and vibrancy of its ingredients. At Kevin's, we want to honor that tradition with a quick 7-min Thai Bowl that is incredibly flavorful and - thanks to the addition of classic Thai flavors like garlic, ginger, lemongrass, and Thai basil - fantastically fragrant. To compliment Kevin's Thai Coconut Chicken, the vegetables in this recipe are only lightly and briefly sautéed - just enough time to develop some beautiful color while releasing the amazing scents of the aromatics. Enjoy!

Prep Time 8 Minutes
Cook Time 8 Minutes
Serves 2 Servings
This Recipe Uses

Kevin's Thai Coconut Chicken Entrée


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
Thai Chili (optional)


  • 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.

  • 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.

  • 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.

  • 4

    While that's cooking, in another large sauté pan, prepare Kevin's Thai Coconut Chicken according to package directions.

  • 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.

  • 6

    Divide chicken and vegetables amongst 2 bowls.

  • 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!

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