Peanut Chicken Noodle Meal Prep (Printer-friendly)

Tender chicken, whole wheat noodles, and crisp vegetables tossed in creamy peanut sauce for easy weekday 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

# Directions:

01 - Prepare noodles according to package directions. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then set aside for assembly.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, add to hot skillet, and sauté for 6-8 minutes until golden brown and cooked through. Transfer to a plate and reserve.
03 - In the same skillet, add bell pepper, carrots, and broccoli. Stir-fry for 4-5 minutes until vegetables are crisp-tender and brightly colored.
04 - Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, and ginger until smooth. Gradually stir in warm water, 1 tablespoon at a time, until sauce reaches desired pourable consistency.
05 - Return cooked noodles, chicken, and vegetables to the skillet. Pour peanut sauce over mixture and toss thoroughly until all components are evenly coated and heated through, about 2 minutes.
06 - Divide mixture evenly among 4 meal prep containers. Top each portion with chopped peanuts, sesame seeds, and fresh cilantro. Allow to cool completely before sealing lids.
07 - Refrigerate containers and consume within 4 days. Serve chilled or reheated in microwave until steaming hot throughout.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Meal prep containers make weekday lunches genuinely exciting to open
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • The sauce thickens as it cools, so make it slightly thinner than you think you need
  • Let the containers cool completely before putting on lids or condensation will make everything soggy
  • This actually tastes better on day two when the flavors have had time to mingle
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly
  • Reserve some pasta water in case your sauce needs thinning later in the week
  • Use a wide spatula to toss everything gently so you do not break up the noodles

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