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Meal Prep Thai Peanut Chicken & Veggie Bowl

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Total Time 25 minutes
Servings: 1 person
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 150 g about 5 oz cooked shredded chicken breast (rotisserie or poached works well)
  • 1.5 cups shredded green cabbage or coleslaw mix
  • 1/2 cup shredded carrot
  • 1/2 cup shelled edamame thawed if frozen
  • 2 tbsp natural peanut butter
  • 1 tbsp low-sodium soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp sriracha or chili garlic sauce adjust to taste
  • 1/4 tsp garlic powder
  • 2 –3 tbsp warm water to thin the sauce
  • Optional: chopped peanuts and sliced green onion to garnish

Method
 

  1. If starting with raw chicken, cook and shred it now, then allow it to cool. Rotisserie chicken can be shredded straight away.
  2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, and garlic powder. Add warm water one tablespoon at a time, whisking until the sauce reaches a pourable, smooth consistency.
  3. In a large bowl, combine the shredded cabbage, shredded carrot, and edamame.
  4. Add the shredded chicken to the vegetables and toss together.
  5. Divide the chicken and vegetable mixture into a meal prep container.
  6. Pour the peanut sauce into a small separate sealed container — do not mix it in yet, as this keeps the vegetables crisp until you are ready to eat.
  7. Refrigerate both components separately.
  8. To serve: pour the peanut sauce over the bowl and toss thoroughly. Garnish with chopped peanuts and green onion if using. Eat cold or at room temperature.

Notes

Pre-shredded coleslaw mix is often cheaper and faster than buying and shredding a whole cabbage yourself, especially for a single recipe — check the price per pound at your store before deciding which route to take. Natural peanut butter is the backbone of this sauce and a large jar lasts for many batches at a very low cost per serving. Rotisserie chicken remains one of the best value proteins for quick shredding — use the leftover carcass to make broth for another recipe and you waste nothing.