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.

How to Make Thai Chicken
And did I mention how easy they are to assemble?
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, 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:
- 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.
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!
PrintThai Chicken Meal Prep Bowls
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.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour + 5 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Baked
- Cuisine: Thai
- Diet: Gluten Free
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
- 1–2 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.
Equipment

Notes
To make the Thai sauce nut-free use an alternative such as Sunflower butter.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12.1g
- Sodium: 402.6mg
- Fat: 13.8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 82mg
Keywords: thai chicken, meal prep, thai chicken sauce
Allyson
Really excited to try this recipe! For meal prep, would you eat this dish warm or cold? Should the rice and chicken be warmed separately so the veggies stay cold and crisp along with the sauce? Or would you suggest this whole dish be eaten cold?
★★★★★
Laura Fuentes
You can meal prep everything and enjoy it cold as a cold salad meal or only pack the rice and chicken in the same container and once heated, top it with the crisp cold veggies and drizzle the sauce. I personally enjoy it both ways.
Kristy
My husband did not feel like thai one night but i was determined to make this recipe and it was OUTSTANDING!!! My husband even had 2 full dinners he loved it so much along with our 3kids!!!I didn’t have cabbage so I shredded beats and used toasted almond slices & was great! I made a salad with spinach and all the left overs the next day with the peanut sauce as my dressing and it was delicious! Thank you!
★★★★★
Laura Fuentes
Ok, the shredded beets swap is genious! I’m going to try this myself. Thank you for making my recipe, Kristy! I’m glad you enjoyed this Thai chicken!
Jenn Schlater
I might try swapping SunButter for the peanut butter and see how that works. 🙂
Laura Fuentes
I will work beautifully to make the sauce. Enjoy, Jenn.
Monica Alonzo
I just made this for lunch and it is absolutely delicious. It’s quick and easy, and the peanut sauce is to die for. My kids have already asked me to make it again!
★★★★★
Laura Fuentes
I’m so glad you enjoyed this Thai Chicken Meal Prep recipe Monica! It’s on repeat request here too.
Susan
Planning to make this next week…can’t wait! Question, though, how do you grate 1 clove of garlic? Would using a garlic press work instead?
Laura Fuentes
You can absolutely use a garlic press. I just use a microplane to grate it but pressing it or finely chopping it will work. Enjoy!
Susan
Just made this today….it was delicious and will be added to our meal rotation! Thanks so much for this recipe 🙂
★★★★★
Laura Fuentes
Thank you, Susan!
Jenn
This looks amazing. We have a peanut allergy here…could you recommend another sauce that would work?
Laura Fuentes
Jenn, do you have a peanut alternative like sunflower butter? That works too.
Kelty
Serving says 1 bowl…how many servings is the whole recipe? Thank you!
★★★★★
Laura Fuentes
Thank you for catching that, Kelty! The recipe yield is 6 servings, where each person gets 4oz of chicken.
Laurie
It says to put the chicken in a bowl and toss to combine. How long should you let it sit on the marinade before you bake it? Looms so good.
Laura Fuentes
Hi Laurie, I just updated the post with directions to marinate it for 30 minutes or overnight for extra flavor. Hope you enjoy it!