Peanut Chicken Noodle Meal Prep (Printable)

Tender chicken, whole wheat noodles, and fresh vegetables tossed in rich peanut sauce—ideal for weekly meal planning.

# 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 Tips:

01 -
  • The peanut sauce comes together in minutes but tastes like something from a restaurant
  • Meal preps beautifully for 4 days without losing texture or flavor
02 -
  • The sauce thickens as it cools, so make it slightly thinner than you think you need
  • Let the containers cool completely before sealing, or trapped steam will make everything soggy
03 -
  • Cut all your vegetables before you start cooking, this moves fast once the heat is on
  • Use a whisk instead of a fork for the sauce, it incorporates everything so much smoother

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