Kevin's 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)
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.
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.
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.
While that's cooking, in another large sauté pan, prepare Kevin's Thai Coconut Chicken according to package directions.
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.
Divide chicken and vegetables amongst 2 bowls.
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!