Thai Peanut Chicken Meal Prep

45 min · Easy · Serves 4

560 kcal per serving · 32g protein

Shredded chicken tossed in a creamy peanut-lime sauce over rice noodles with a crunchy slaw — bright, nutty, and lunchbox-ready.

Ingredients

• 600 g Boneless chicken breast
• 300 g Rice noodles (dry)
• 160 g Shredded red cabbage
• 100 g Shredded carrot
• 6 tbsp Smooth peanut butter
• 4 tbsp Soy sauce
• 4 tbsp Fresh lime juice
• 4 tsp Honey
• 2 tsp Grated ginger
• 4 tbsp Roasted peanuts (chopped)
• 4 sprig Fresh cilantro
• Lime wedge × 1
• 2 tbsp Neutral oil
• 8 g Salt

Method

1. Season the chicken breast

   

   Season the chicken breast with salt and pan-sear it in a little oil in a frying pan over medium-high heat, 5 minutes per side until cooked through (74°C internal) — no pink in the middle and the juices run clear.

2. Rest 5 minutes

   

   Rest the chicken 5 minutes, then shred or slice.

3. Cook the noodles

   

   Boil rice noodles per package, drain, and rinse under cold water to stop sticking.

4. Make the sauce

   

   In a bowl, whisk the peanut butter, soy sauce, lime juice, honey, and ginger with 2-3 tbsp warm water until smooth and pourable.

5. Toss

   

   Toss shredded chicken in half the peanut sauce. Toss noodles in the rest.

6. Assemble

   

   Divide noodles into 4 containers. Top with chicken, slaw (cabbage + carrot), chopped peanuts, a cilantro sprig, and a lime wedge.