Thai Peanut Chicken Meal Prep Bowls – Easy, Flavor-Packed Lunches

This is the kind of meal prep that makes weekday lunches something to look forward to. Tender chicken, crunchy veggies, and a creamy peanut sauce come together for a bowl that’s bright, savory, and satisfying. It’s simple to make, budget-friendly, and holds up well for days.

If you love the sweet-salty balance of Thai-inspired flavors, this one checks all the boxes. Make a batch on Sunday and you’re set for quick, comforting meals all week.

What Makes This Special

These bowls hit that ideal mix: crisp, fresh vegetables paired with warm, saucy chicken and fluffy rice. The peanut sauce is the star—rich, a little tangy, slightly sweet, and just spicy enough.

Everything is customizable, so you can make it as light or hearty as you like. Best of all, it reheats beautifully and tastes just as good on day four as it does on day one.

What You’ll Need

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Rice: 2 cups uncooked jasmine or brown rice (or use quinoa for a lighter option)
• Veggies: 2 cups shredded red cabbage, 2 cups shredded carrots, 1 red bell pepper (thinly sliced), 1 cucumber (sliced or diced), 1 cup edamame (shelled, optional)
• Fresh herbs & toppings: 1/2 cup cilantro, 1/4 cup chopped roasted peanuts, lime wedges, sliced green onions, sesame seeds (optional)
• Oil & seasonings for chicken: 1–2 tablespoons neutral oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon ground ginger (or 1 tablespoon fresh minced), optional 1 teaspoon chili flakes
• Peanut sauce:
  • 1/2 cup creamy peanut butter
  • 2–3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1–2 tablespoons honey or maple syrup
  • 1–2 teaspoons sriracha or chili garlic sauce (to taste)
  • 1–2 teaspoons toasted sesame oil
  • 1/3–1/2 cup warm water (to thin)
  • 1 clove garlic, minced, and 1 teaspoon grated fresh ginger
• Optional add-ins: steamed broccoli, snap peas, baby spinach, pickled onions
• Meal prep containers: 4–5 microwave-safe containers with tight lids

Instructions

1. Cook the base: Rinse your rice until the water runs clear. Cook according to package directions.

   Fluff and let it cool slightly so excess steam escapes before packing.

2. Prep the veggies: Shred the cabbage and carrots, slice the bell pepper and cucumber, and chop the cilantro. If using edamame, microwave or boil for a few minutes and drain.
3. Make the peanut sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, and sesame oil. Add garlic and ginger.

   Whisk in warm water until the sauce is smooth and pourable. Adjust salt, lime, or heat as needed.

4. Season the chicken: Pat chicken dry. Toss with oil, salt, pepper, garlic powder, ginger, and chili flakes if using.
5. Cook the chicken: Heat a large skillet over medium-high.

   Sear the chicken 4–6 minutes per side (thighs may need longer) until browned and cooked through. Rest for 5 minutes, then slice or cube.

6. Glaze the chicken (optional but tasty): Return sliced chicken to the warm pan and toss with 2–3 tablespoons of peanut sauce to lightly coat. Remove from heat.
7. Assemble the bowls: Divide rice among 4–5 containers.

   Top with chicken, cabbage, carrots, bell pepper, cucumber, and edamame. Drizzle 1–2 tablespoons peanut sauce over each or pack the sauce separately in small containers.

8. Finish with toppings: Add cilantro, chopped peanuts, green onions, and a lime wedge. Sprinkle sesame seeds if you like.
9. Cool before sealing: Let containers sit uncovered for 15–20 minutes to prevent condensation.

   Then seal and store.

Keeping It Fresh

Store in the fridge for up to 4 days. If you prefer crisp vegetables, keep the raw veggies and sauce separate and combine just before eating. The peanut sauce thickens in the fridge—stir in a splash of warm water to loosen it.

Reheating tips: Warm rice and chicken in the microwave for 60–90 seconds, then add fresh veggies and sauce.

If everything is combined, reheat in short bursts to avoid overcooking the vegetables.

Freezing: Freeze rice and chicken (without raw veggies or sauce) for up to 2 months. Thaw overnight in the fridge, then add fresh veg and sauce when serving.

Why This is Good for You

Balanced macros: You get lean protein from the chicken, complex carbs from rice, and healthy fats from peanut butter. That trio keeps you satisfied and energized.

Plenty of fiber: Cabbage, carrots, bell pepper, and edamame add fiber for digestion and steady blood sugar.

Brown rice or quinoa boosts it even more.

Nutrient-dense: This bowl packs vitamins A, C, and K, plus minerals like iron and magnesium. Peanuts bring plant-based protein and antioxidants.

Customizable for your goals: Swap brown rice for cauliflower rice to cut carbs, or choose thighs and extra peanuts if you need more calories.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken ruins the bowl. Use a thermometer and pull at 165°F, then rest before slicing.
• Too thick sauce: Peanut sauces seize up when cold.

  Thin with warm water a tablespoon at a time until it’s silky.

• Soggy veggies: Don’t pack hot rice directly with raw veg. Let the rice cool first, or keep veggies separate.
• Too salty: Soy sauce varies. Start with less, taste, and add more as needed.

  Choose low-sodium when possible.

• Allergies and dietary needs: Use almond or sunflower seed butter if peanut allergies are a concern, and tamari or coconut aminos for gluten-free.

Variations You Can Try

• Swap the protein: Use shrimp, tofu, or tempeh. For tofu, press, cube, toss in cornstarch, and pan-sear until crisp before saucing.
• Change the base: Try quinoa, brown rice, cauliflower rice, or rice noodles for a different texture.
• Add heat: Mix in extra sriracha, Thai chilies, or red pepper flakes. A drizzle of chili oil is great too.
• Boost veggies: Add steamed broccoli, snap peas, or baby spinach.

  Pickled onions or quick-pickled cucumbers add tang and crunch.

• Creamy twist: Stir a tablespoon of coconut milk into the peanut sauce for extra richness.
• Herb-forward: Add fresh mint and basil along with cilantro for a brighter, more aromatic bowl.

FAQ

Can I make this without peanuts?

Yes. Use almond butter or sunflower seed butter in place of peanut butter. Adjust the water to thin since different nut and seed butters vary in thickness.

Is this gluten-free?

It can be.

Use tamari or coconut aminos instead of soy sauce and check that your other ingredients are certified gluten-free. Serve with rice or quinoa.

How long does the peanut sauce last?

Stored in an airtight jar in the fridge, it keeps for 5–7 days. Thin with warm water and whisk before serving if it thickens.

Can I bake the chicken instead of pan-searing?

Absolutely.

Bake seasoned chicken at 400°F for 18–22 minutes, depending on thickness, until it reaches 165°F. Rest, then slice and toss with a bit of sauce.

What’s the best way to pack these for work?

Pack rice and chicken together, and keep sauce and fresh veggies in a separate container. Reheat the rice and chicken at work, then add veggies and sauce for the best texture.

How do I make it spicier or milder?

For more heat, increase sriracha or add chili flakes.

For a milder sauce, reduce the chili and add a little extra honey or lime to balance the flavors.

Can I use rotisserie chicken?

Yes, it’s a great shortcut. Warm the shredded chicken in a skillet with a splash of water and a spoonful of the peanut sauce, then assemble as usual.

In Conclusion

Thai Peanut Chicken Meal Prep Bowls make smart eating simple: bold flavor, easy prep, and a fridge full of ready-to-go meals. With a silky peanut sauce and crisp veggies, each bowl feels fresh and satisfying.

Tweak the protein, base, and heat level to match your tastes, and you’ll have a weekday staple you won’t get tired of. Prep once, eat well for days, and enjoy every bite.