Peanut Chicken Noodle Meal Prep (Printable)
Tender chicken, whole wheat noodles, and crisp vegetables tossed in creamy peanut sauce. Ideal for weekly meal prep.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Noodles
05 - 9 oz whole wheat noodles (spaghetti or soba)
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 2 medium carrots, julienned
08 - 2 cups broccoli florets
09 - 3 spring onions, sliced
→ Peanut Sauce
10 - 4 tbsp natural peanut butter
11 - 2 tbsp low-sodium soy sauce
12 - 1 tbsp honey or maple syrup
13 - 1 tbsp rice vinegar
14 - 1 tbsp lime juice
15 - 2 garlic cloves, minced
16 - 1 tsp grated fresh ginger
17 - 3-4 tbsp warm water
→ Garnish
18 - 2 tbsp roasted peanuts, chopped
19 - 1 tbsp sesame seeds
20 - Fresh cilantro, chopped
# How To Make It:
01 - Cook noodles according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - Heat olive oil in large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté 6-8 minutes until cooked through and no longer pink inside. Transfer to plate.
03 - In same skillet, add bell pepper, carrots, and broccoli. Stir-fry 4-5 minutes until tender-crisp. Vegetables should retain some crunch.
04 - Whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, and ginger in bowl. Gradually whisk in warm water until sauce reaches smooth, pourable consistency.
05 - Return cooked noodles, chicken, and vegetables to skillet. Pour peanut sauce over mixture. Toss gently until everything is evenly coated and heated through, 2-3 minutes.
06 - Divide mixture evenly among 4 meal prep containers. Top each portion with chopped peanuts, sesame seeds, and fresh cilantro.
07 - Let containers cool completely at room temperature before sealing. Refrigerate up to 4 days. Serve chilled or reheat as desired.
# Expert Tips:
01 -
- The sauce keeps getting better as it sits in the fridge, so day 3 lunch tastes even better than day 1
- Everything happens in one pan and the sauce comes together in seconds
- You can prep four days of lunch in about 40 minutes total
02 -
- The sauce will thicken in the fridge so add an extra splash of water when you reheat
- Waiting for everything to cool before sealing prevents soggy vegetables
03 -
- Double the sauce and use the extra throughout the week on grain bowls or regular noodles
- Cut all your vegetables while the noodles cook to streamline the process