Preparing the peanut sauce-
Add peanut butter, soy sauce, honey, rice vinegar, lime juice, ground ginger, minced garlic, curry powder, and crushed red pepper to the container of a blender or food processor. With the motor running, slowly pour 1/3 cup warm water into processor a little at a time until the mixture reaches the desired consistency. You want it thin enough to pour, but not watery.
Store for up to a week in the refrigerator.
Bring a big pot of salted water to a boil. Add rice noodles and cook according to package directions. Rinse cooked noodles with cold water and drain well. Toss cooked and cooled noodles with sesame oil and set aside.
Add vegetable oil to a medium skillet. Add chicken chunks and season with salt, pepper and garlic powder. Cook and stir until golden brown and cooked through. Remove from heat and set aside to cool.
Toss cucumbers, edamame, cilantro and onions together.
Divide the noodles among 4 meal prep bowls.
Divide the vegetables among the bowls.
Divide the chicken above the bowls.
Sprinkle with sesame seeds and chopped peanuts if desired.
Serve with a small container of the peanut sauce.
Freeze until ready to eat.
Originally Submitted
1/21/2018
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