These Thai Peanut Chicken Meal Prep Bowls pair sesame-tossed noodles with quickly sautéed chicken, a crisp broccoli slaw, and a creamy peanut sauce for dipping or drizzling. They make a flavorful, portable meal that’s simple to pack and enjoy cold.
These bowls are full of flavor and nutrition—perfect for meal prep. The combination of chilled noodles, crunchy slaw, and warm, savory chicken creates a satisfying contrast of textures and tastes.
I love that these are eaten cold: no reheating required. Just pull a container from the fridge, open the sauce, and enjoy. They’re excellent for school or work lunches, or for taking poolside on a warm day.
The peanut sauce in these bowls is a highlight. Rather than a recipe that requires heating or canned coconut milk, this version is quick and hands-off: everything goes into a blender or food processor and you thin it with warm water to reach the right consistency. It’s rich, slightly tangy, and addictive—great as a dip for the chicken or poured over the noodles and slaw as a dressing.
The bowls are composed of a few straightforward components that come together quickly:
- Simply seasoned and sautéed boneless, skinless chicken breast chunks.
- Cooked spaghetti noodles tossed with sesame oil and finished with sliced green onion for flavor.
- Broccoli slaw (store-bought works well) enhanced with chopped red bell pepper, cucumber, edamame, green onion, and cilantro for freshness and crunch.
- An easy, make-ahead peanut sauce for dipping or drizzling.
To assemble, divide the sesame noodles among four meal prep containers. Sprinkle with sesame seeds, then top with the cooked chicken and a portion of the slaw. Leave a small space in the center for a container of peanut sauce so the sauce stays fresh and the textures remain crisp.
Small, leakproof condiment containers are handy for packing the sauce separately. A sturdy meal prep container with a tight-fitting lid will keep everything fresh for several days.
When you’re ready to eat, dip the chicken into the peanut sauce or pour the sauce over the noodles and slaw—either way, the flavor is terrific. The sauce doubles as a dressing and a dip, so you can enjoy each bite exactly how you like it.
If you enjoy bold, well-seasoned meal prep bowls, consider trying other variations such as Tex-Mex bowls for a different flavor profile.
Thai Peanut Chicken Meal Prep Bowls
Ingredients
For the Easy Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons lite, low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons unseasoned rice vinegar
- Juice of 1/2 lime
- 3/4 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 1/4 teaspoon curry powder
- 1/4 teaspoon crushed red pepper, or to taste
- About 1/3 cup warm water, added as needed to reach a pourable consistency
For the Meal Prep Bowls
- 8 ounces dry spaghetti noodles
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts (≈1–1/4 lb), cut into chunks
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 2 1/2 cups broccoli slaw
- 1/2 cup chopped cucumber
- 1/2 red bell pepper, chopped
- 1/3 cup fully cooked, shelled edamame
- 1/4 cup chopped cilantro
- 2 green onions, chopped
- Sesame seeds, optional for garnish
- Chopped peanuts, optional for garnish
Instructions
Prepare the Easy Peanut Sauce
- Place the peanut butter, soy sauce, honey, rice vinegar, lime juice, ground ginger, minced garlic, curry powder, and crushed red pepper in a blender or food processor.
- With the motor running, slowly add warm water a little at a time until the sauce reaches a pourable but not watery consistency.
- Transfer the sauce to an airtight container and refrigerate. It will keep up to one week.
Prepare the Bowls
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Rinse the cooked noodles under cold water, drain well, and toss with sesame oil. Set aside.
- Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the chicken chunks, season with salt, pepper, and garlic powder, and cook until golden and cooked through. Remove from heat and allow to cool.
- In a bowl, toss the broccoli slaw with the chopped cucumber, red bell pepper, edamame, cilantro, and green onions.
- Divide the noodles, chicken, and slaw among four meal prep containers. Sprinkle with sesame seeds or chopped peanuts if desired. Add a small airtight container of the peanut sauce to each bowl.
- Store the assembled bowls in the refrigerator for up to 4 days. When ready to eat, dip the chicken into the peanut sauce or pour the sauce over the noodles and slaw.
Nutrition
Calories: 619 kcal | Carbohydrates: 64 g | Protein: 32 g | Fat: 30 g | Saturated Fat: 10 g | Cholesterol: 36 mg | Sodium: 499 mg | Potassium: 773 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 760 IU | Vitamin C: 51 mg | Calcium: 68 mg | Iron: 4 mg
Nutrition information is an estimate calculated from generic ingredients and should be used as a guideline. For more accurate values, check the labels on your actual ingredients.
If you make these bowls, please rate the recipe and leave a comment sharing any tweaks or substitutions you tried.