Peanut Chicken Noodle Meal Prep (Printable)
Tender chicken, crisp vegetables, and whole wheat noodles coated in creamy peanut sauce—perfect for make-ahead lunches.
# 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 (to thin sauce)
→ Garnish
18 - 2 tbsp roasted peanuts, chopped
19 - 1 tbsp sesame seeds (optional)
20 - Fresh cilantro, chopped
# How To Make It:
01 - Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and sauté for 6-8 minutes until cooked through. Remove and set aside.
03 - In the same skillet, add bell pepper, carrots, and broccoli. Sauté for 4-5 minutes until just tender but still crisp.
04 - In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, and enough warm water to create a smooth, pourable sauce.
05 - Add cooked noodles, chicken, and vegetables back to the skillet. Pour over the peanut sauce and toss everything together until evenly coated and heated through.
06 - Divide the mixture into 4 meal prep containers. Garnish with chopped peanuts, sesame seeds, and cilantro.
07 - Allow to cool before sealing and refrigerating. Keeps well for up to 4 days.
# Expert Hints:
01 -
- The sauce gets even better as it sits in the fridge, so day four lunch might be the best one
- You can prep everything in under 40 minutes while catching up on your favorite podcast
- Each container packs 36 grams of protein but still feels like comfort food
02 -
- Let the containers cool completely before sealing them, otherwise condensation will make everything soggy by lunchtime
- The sauce thickens in the fridge, so add an extra splash of water when reheating to bring it back to life
- Reserve some fresh cilantro to add right before eating instead of garnishing everything in advance
03 -
- Double the sauce recipe and keep the extra in a separate jar—noodles absorb liquid overnight and you will want that extra sauce on day three
- Cut your vegetables slightly larger than you think you need because they shrink when cooked and you want them to hold up through several days of refrigeration