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–+ servings
Thai peanut chicken meal prep bowl with rice noodles, cabbage slaw, peanut sauce, peanuts, and lime.

Thai Peanut Chicken High Protein Meal Prep Bowls

easyhealthyrecipes.com/thai-peanut-chicken-high-protein-meal-prep/
Juicy marinated chicken, tender rice noodles, crisp lime slaw, and creamy peanut sauce come together in a delicious make-ahead meal that tastes just as good cold as it does warm!
Prep: 20 minutes
Cook: 20 minutes
Marinating Time: 30 minutes
Total: 1 hour 10 minutes
Recipe makes approximately 4

Equipment Needed

  • Large skillet
  • medium pot
  • Large mixing bowl ( or zip-top bag)
  • Colander
  • 2 small mixing bowls
  • 4 meal prep containers
  • 4 small sauce containers (or compostable sauce/souffle cups)

Ingredients Needed

For the Chicken

  • 1½ pounds boneless, skinless chicken thighs
  • 2 tablespoons soy sauce or gluten-free tamari
  • 1 tablespoon fish sauce
  • 1 tablespoon packed brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil (or other neutral oil for cooking)

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • 3 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • ¼ cup warm water, plus more as needed
  • 1 pinch red pepper flakes, optional

For the Noodles

  • 8 ounces rice noodles
  • 1 teaspoon vegetable oil (vegetable or other neutral oil)

For the Slaw

  • 3 cups shredded cabbage, green, red, or a mixture
  • 1 cup shredded carrots
  • 2 tablespoons chopped fresh cilantro
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt, plus more to taste

To Finish

  • ¼ cup crushed peanuts
  • 1 lime, cut into 4 wedges

Instructions

  • Place 1½ pounds chicken thighs in a bowl or zip-top bag. Add 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 minced garlic cloves, and 1 tablespoon lime juice. Toss until evenly coated. Refrigerate for at least 30 minutes or up to overnight.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and place it in the hot skillet. Discard the remaining marinade.
  • Cook the chicken for approximately 6 to 7 minutes per side, or until caramelized and the thickest part reaches 165°F. Work in batches if necessary. Rest for 5 minutes, then slice or dice.
  • While the chicken cooks, prepare 8 ounces rice noodles according to the package directions. Drain and rinse thoroughly under cold water. If preparing the bowls more than 1 day ahead, toss the noodles with 1 teaspoon vegetable oil to help prevent sticking.
  • Whisk together ½ cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 minced garlic clove, and 1 pinch red pepper flakes, if using. Gradually whisk in ¼ cup warm water until the sauce is smooth and pourable. Add a little more water if needed.
  • In a separate bowl, combine 3 cups cabbage, 1 cup carrots, 2 tablespoons cilantro, and 2 sliced scallions. If serving immediately, toss with 2 tablespoons lime juice, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Taste and add more salt if desired
  • Divide the cooked rice noodles among 4 meal-prep containers. Top each portion with one-quarter of the sliced chicken and slaw. Sprinkle each bowl with 1 tablespoon crushed peanuts and add 1 lime wedge. Divide the peanut sauce among 4 small leakproof containers and store it with the bowls. Drizzle with the peanut sauce and squeeze the lime over each bowl just before eating.

Recipe Notes

Substitute with chicken breasts: Use 1½ pounds boneless, skinless chicken breasts for the thighs. If the breasts are especially thick, slice them into thinner cutlets so they cook evenly. Cooking time varies, so check that the thickest portion reaches 165°F.
Make it gluten-free: Replace the soy sauce with an equal amount of tamari. This gives the bowls a similar flavor and makes them gluten-free.
Marinating time: Marinate the chicken for at least 30 minutes. 2-4 hours gives it even more flavor, but overnight produces the deepest flavor and makes the chicken SO delicious.

Nutrition Info (Approximate)

Calories: 816kcal | Protein: 48g | Fat: 37g | Saturated Fat: 7g | Trans Fat: 0.1g | Total Carbs: 77g | Fiber: 6g | Sugar: 17g | Net Carbs: 71g | Vitamin C: 32mg | Cholesterol: 162mg | Sodium: 2333mg | Potassium: 1012mg | Calcium: 114mg | Iron: 4mg