With affordable, nutritious, and delicious meals the whole family can enjoy!

Thai Peanut Bowls – Meal Prep Bowls Made Easy

Colorful Thai peanut chicken bowls with quinoa, cabbage, carrots, and green onion topped with creamy peanut sauce

What Are Thai Peanut Bowls?

Chicken, peanut sauce, and some cabbage mix makes for an amazing meal prep. You will be making this at home all the time and skipping going out to eat (well sometimes at least).

The peanut sauce adds just the perfect flavor to this easy to meal prep. The chicken is cooked in delicious sesame oil and ginger and it just blends so well with the sauce. If you use fresh ginger (I recently discovered this) it gets a little spicy but sweet at the same time.

For this particular bowl, I chopped my own carrots and cabbage, however it can be streamlined by using a coleslaw mix, cutting your meal prep time down by a lot!

This healthy meal prep lasts 3-4 days in the fridge and can be eaten hot or cold. It is healthy, flavorful, packed with protein and will 100% keep you feeling full until you are ready to whip up your next meal!

This bowl uses simple, affordable pantry staples like peanut butter, soy sauce, and rice. Use shredded carrots and cabbage from a bagged slaw mix to save time and reduce waste. Make a large batch of quinoa or rice to stretch it into multiple meals.

Why You’ll Love This Thai Peanut Bowl Recipe

Peanut sauce is a crave-worthy sauce. It is sweet, spicy, salty and all around just amazing. It goes great over these bowls, burgers, and as a dip for carrots, cucumbers, and pretzels. If you like sweet and savory try the Korean Chicken Bowl recipe too.

Thai Peanut Bowls are high in fiber and protein. When you pair the chicken breast with the peanut sauce you will easily have 35 plus grams of protein.

If you want to take the grains out of the bowl you can easily just use 1 cup of cabbage instead and the bowl is just as filling!

If you are looking for the perfect lunch meal prep you need to make the Thai Peanut Bowls. It is a great dish to eat cold, so you can have a healthy meal prep no matter where you are!

You can easily make this a gluten free dish by using coconut aminos. It is also a great dairy free option for those who need a dairy free meal.

Tips for the Best Thai Peanut Bowls

Using fresh ginger and garlic will lead to the most flavorful sauce, however because it is such a forgiving sauce you can use dried if that is what you have on hand!

To have a more drizzly sauce, add more water. This thins the sauce down quite a bit so you can have it be as thick or as thin as you want.

Golden brown chicken has the best flavor. When you are cooking it make sure to take the internal temperature and have it be 165F to kill the germs. Then make sure the outside is nice and golden brown for the flavor.

I store the bowls all together to make it easy, but you can also use little cups to keep the sauce separate.

Meal Prep and Storage Tips for Thai Peanut Bowls

This post contains affiliate links, I earn from qualifying purchases.

Store the bowls in air tight containers for up to four days for best quality.

Keeping the peanut sauce off to the side will also keep the vegetables texture nice and crunchy, however, I store it all together and it is always delicious and satisfying!

If you want to try freezing parts of the Thai Peanut Bowls, make the chicken ahead of time and store in a freezer safe container. This will make it so you can quickly assemble the bowls whenever you need a dinner on the table fast.

Other Recipes You Might Like

Street Corn Chicken Bowls

Greek Chicken Bowls

Burger Bowls

Colorful Thai peanut chicken bowls with quinoa, cabbage, carrots, and green onion topped with creamy peanut sauce

Thai Peanut Bowls

Print Recipe Pin Recipe
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • Sauce Ingredients:
  • 3/4 cup creamy peanut butter
  • 3 T soy sauce
  • 2 T brown sugar or maple syrup
  • 1 T sesame oil
  • 2 T rice vinegar
  • 1 tsp fresh grated ginger
  • 2 cloves of garlic minced or pressed
  • 2 1/2 tsp lime juice
  • 1/2 tsp red pepper flakes
  • 1/2 cup water
  • For the chicken:
  • 1 T sesame oil
  • 2-3 chicken breasts
  • 1 clove garlic minced or pressed
  • 1/2 tsp fresh ginger grated
  • To taste Salt
  • To taste Pepper
  • For the bowls:
  • 1 cup cooked quinoa or rice
  • 4 carrots peeled and cut into strips
  • 1-2 cups shredded cabbage
  • 1 tsp sesame seeds
  • 1 green onion sliced

Method
 

  1. First make the sauce by mixing it all together in a small mixing bowl, set aside.
    Next, saute the chicken by heating the sesame oil in a saute pan. While that is heating, rub the chicken breasts with the fresh ginger and garlic. Season with salt and pepper to taste.
    Cook chicken until the internal temperature reaches 165. Slice.
    Assemble the bowl by layering cooked quinoa or rice on the bottom. Next place carrots and cabbage on the top. Lay slices of chicken breast over the cabbage and carrots.
    Drizzle with peanut sauce.
    Enjoy!