Perdue Farms Thai Chicken Meal Prep Bowls

If you love good takeout food that takes your taste buds to another level, this Thai Chicken recipe is going to blow you away. Juicy chicken in a homemade peanut sauce, with crispy fresh veggies over rice… It's everything you want right now!

Another reason I love this recipe: it's super easy to meal prep. And, like many of my other meal prep recipes, it's just the type that tastes better the next day.

This post is sponsored by Perdue Farms. The opinions shared are my own. 

And did I mention how easy they are to assemble? 

For this recipe, I used Perdue's Harverstland Chicken Breasts, which are packed individually making it easy for me to decide how many portions I want to prep.  

As you know, I've been buying my high-quality proteins from Perdue Farms and getting them delivered right to my door. I love supporting this family-owned business whose farmers are devoted to humane animal practices and environmentally conscious efforts; all reasons why I choose to both partners with them and support them. 

With Perdue Farms' online shopping experience, I can purchase their full line of products -not just what my local store carries. I can count on them to have all my chicken, pork, lamb and beef cuts to make my favorite recipes like these Thai Chicken Bowls, Korean Chicken, Spanish Chicken and Rice, and more.

How to Make Thai Chicken

If you can marinate chicken and bake it, you can make this Thai Chicken recipe because it’s simple and it tastes like you paid a lot. All you need is the Sesame Soy Marinade below, Perdue Harvestland boneless, skinless chicken breasts, some veggies, rice, and an oven. 

Prepare
Preheat the at 425F. Line a baking sheet with parchment paper.

Make the Sauce
In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Bake
Bake the chicken for 20 minutes or until the internal temperature reaches 165F. Remove the chicken from the oven and allow to rest for 5 minutes prior to slicing. 

Prepare the Rice
While the chicken bakes, prepare your favorite rice- I adore the flavor of Jasmine rice in this recipe, it makes a perfect pair with the Thai Peanut Sauce too!

Speaking of: 

Prepare the Thai Peanut Sauce
This sauce is so good, it deserves a whole section of it’s own, so I’ll give you a few pointers here: 

• Double the recipe- after the first taste, it’s a guarantee to become everyone’s favorite sauce. You can serve it as a dip with veggies or drizzle over a salad. 
• If you or someone in your family is allergic to peanuts, try making it with almond butter or your favorite nut butter alternative. I’ve tried it with almond butter, and it’s still top-notch! 

Grab those veggies
These are important! Grab some fresh shredded cabbage, carrots, chopped cilantro, and that Peanut Sauce- it's about the get serious!

Assemble
Scoop a portion of rice into a bowl, top with sliced chicken, shredded cabbage, carrots, cilantro, chopped peanuts, and a generous drizzle of that fabulous Thai Peanut Sauce.

Sesame Soy Sauce Marinade 

The Sesame Soy Sauce marinade is great for when you’re in a pinch, it only requires three ingredients and I love to use for other dishes as well, like shrimp and beef stir-fry. All you need is: 

• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha sauce

The combination of sauces and oil make for an incredible marinade that adds layers of flavor to any dish. 

If you’d like to prep this dish ahead, prepare the marinade and marinate the chicken in an airtight container overnight. It gives the chicken time to soak up more flavors, and you’ll spend less time in the kitchen. 

Thai Chicken Meal Prep Toppings

Toppings are always my favorite part, and the more color the better!

Since this is a Thai Chicken Bowl, I wanted to stay true to the flavor profile, here’s what we’ve got: 

• Shredded cabbage 
• Carrots
• Toasted and chopped peanuts and 
• Chopped cilantro 
• Thai Peanut Sauce

What do you think? Is there anything else you’d add? 

Thai Peanut Sauce Ingredients

Words fail to describe how perfect this Thai Peanut Sauce Is. I’m known to ask for extra when ordering at our local Thai restaurant; they have the best! But this homemade version is a close second! Here’s what you’ll need: 

• ⅓ cup creamy peanut butter
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce or, coconut aminos
• 1 clove garlic, grated
• 1 teaspoon Sriracha sauce
• 1-2 tablespoons hot water

How to Make Peanut Sauce

Something about a drizzle of savory, sweet peanut sauce adds a delicious and creamy coating to the veggies, rice, and baked chicken- top it with roasted chopped peanuts and this bowl will. Rock. Your. World!

It’s safe to say the sauce is essential. Here’s how to make it: 

1. In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. 
2. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency. 

Easy, peasy- right? Now you can store it away in your fridge until you're ready to drizzle and dip. 

Prepping This Lunch for Later

This meal can be served as both a satisfying dinner and a healthy lunch. It can be completely made ahead of time and packed into meal prep containers for the office or school. 

If you’re preparing these for later, follow the directions above for assembly but pack everything into a lunch container. Allow everything to cool down to room temperature before sealing and storing in the refrigerator for up to 4 days. 

Oh, and don’t forget the Thai Peanut Sauce! It’s liquid gold. You can pack it into mini sauce containers and send it along with the rest of your lunch. 

For more easy recipes you can serve for dinner and pack for lunch, grab a copy of my ebook Meal Prep’d!

Perdue Farms Thai Chicken Meal Prep Bowls

Servings: 6

Prep Time: 35 minutes mins

Cook Time: 30 minutes mins

This meal prep is jam-packed with flavor from Thai baked chicken, fresh veggies, and a delicious Homemade Peanut Sauce. It’s light, satisfying, and a recipe you’ll want to make again and again.

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Ingredients

Thai Chicken

• 2 tablespoons oil
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha sauce
• 1 ½ lbs Perdue Harvestland boneless skinless chicken breasts
• 1 ½ cups Jasmine rice
• 16 ounce bag shredded cabbage
• 2 medium carrots, shredded
• ¼ cup chopped cilantro
• 2 tablespoons chopped peanuts, optional

Peanut Sauce:

• ⅓ cup creamy peanut butter*
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce or coconut aminos
• 1 clove garlic, grated
• 1 teaspoon Sriracha sauce
• 1 to 2 tablespoons hot water

Instructions

• Preheat the at 425F. Line a baking sheet with parchment paper.
• In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
• Bake the chicken for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.
• Meanwhile, prepare the Jasmine rice according to package directions.
• In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.
• Serve sliced chicken over a bed of rice top with cabbage, carrots, cilantro, and peanuts. Drizzle with Peanut Sauce.

Notes

To make the Thai sauce nut-free use an alternative such as Sunflower butter.

Nutrition

Serving: 1bowl | Calories: 480kcal | Carbohydrates: 55g | Protein: 33g | Fat: 13.8g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 402.6mg | Fiber: 4g | Sugar: 12.1g

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