Baked Peanut Butter Chicken for Meal Prep

Enjoy takeout-style flavors all week long with this simple and reliable Peanut Chicken Meal Prep recipe. It pairs a rich homemade peanut sauce with juicy chicken, crisp vegetables, and jasmine rice — all baked directly in oven-safe meal prep containers for minimal fuss. Make a batch on the weekend, refrigerate, and you’ll have delicious lunches or dinners ready to go.

This Peanut Chicken Meal Prep is balanced, flavorful, and easy to scale. The creamy peanut sauce is the star, while the baked method steams the rice and cooks the chicken for a one-pan style meal. It’s a great option for busy schedules and anyone who loves a Thai-inspired bowl without complicated steps.

Top Tips for the Best Peanut Chicken Meal Prep

• Measure ingredients evenly into each container so everything cooks at the same rate.
• If the rice is still firm after the bake, add 1–2 tablespoons more broth per container, stir, and bake for an extra 5 minutes.
• Every oven is different; if you’re unsure, use an instant-read thermometer to confirm the chicken reaches a safe internal temperature.
• If your peanut sauce thickens while sitting, thin it with 1–2 tablespoons of water before serving for a smoother drizzle.

Easy Ingredients for Easy Meal Prep

This Peanut Chicken Meal Prep uses simple, flexible ingredients you can swap to suit your tastes or what’s on hand:

• Jasmine rice (long-grain): A fluffy base that soaks up the peanut sauce. The rice goes into the containers uncooked so it bakes with the rest of the dish.
• Boneless, skinless chicken breasts: Cut into bite-sized pieces and kept uniform in size for even cooking.
• Vegetables: Red bell pepper, broccoli, and white onion add color, crunch, and nutrients. Feel free to substitute carrots, snap peas, or mushrooms.
• Creamy all-natural peanut butter: The foundation of the sauce — choose a variety without added sugar for the best balance.
• Soy sauce: Adds umami and depth to the peanut sauce.
• Sriracha: For heat — adjust to taste or omit if you prefer mild flavors.
• Honey: A touch of sweetness to balance savory and spicy elements.
• Sesame oil, rice vinegar, ginger, garlic, and chicken broth: These build layers of flavor and create the liquid needed to cook the rice.

What other vegetables can I add?

Use whatever you love or have in the fridge. Carrots, snap peas, green beans, mushrooms, or zucchini all work well. Choose a mix of textures so the final meal has bright color and contrast.

What kind of meal prep containers do you recommend?

Choose oven-safe and microwave-safe containers so you can bake and reheat in the same dish. Glass containers with airtight lids are ideal for even cooking, easy reheating, and long-term storage.

Storage Directions

Cool the Peanut Chicken Meal Prep completely before covering and refrigerating. Stored in airtight containers, these meals will keep in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through and garnish with optional toppings right before serving.

More Meal Prep Chicken Ideas

• Cilantro Lime Chicken with Cauliflower Rice
• Pesto Chicken Meal Prep
• Crock Pot Teriyaki Chicken
• Chicken Burrito Bowl (Chipotle-style)

Ingredients (Serves 4)

• 1 cup long-grain jasmine white rice
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large red bell pepper, diced
• 2 cups chopped broccoli
• ¼ white onion, diced

Peanut Sauce

• ⅓ cup creamy, all-natural peanut butter
• 3 tablespoons soy sauce
• 2 garlic cloves, minced
• 3 teaspoons sriracha (adjust to taste)
• 1 tablespoon sesame oil
• 1½ tablespoons rice vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon honey
• 2 cups chicken broth (for baking the rice)

Peanut Drizzle (Optional)

• ⅓ cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 garlic cloves, minced
• 3 teaspoons sriracha
• 1 tablespoon sesame oil
• 1½ tablespoons rice vinegar
• 1 teaspoon grated fresh ginger
• 1 tablespoon honey

Optional Toppings

• Chopped peanuts
• Fresh cilantro
• Sliced green onions

Instructions

1. Preheat the oven to 375ºF.
2. Spray four oven-safe meal prep containers (about 4 oz. each or similar size) with nonstick spray. Place ¼ cup uncooked jasmine rice into the bottom of each container.
3. Divide the chicken and vegetables evenly among the containers and set aside.
4. Make the peanut sauce: whisk together the peanut butter, soy sauce, garlic, sriracha, sesame oil, rice vinegar, ginger, honey, and chicken broth in a large bowl until smooth.
5. Pour approximately 2/3 cup of the sauce into each container, mixing gently to combine so most of the rice is covered by liquid. Cover each container tightly with foil.
6. Bake for 30 minutes, then carefully remove the foil, stir the contents of each container, recover, and bake an additional 20 minutes.
7. When the rice is tender and the chicken is cooked through, remove the containers from the oven and let rest, covered, for 10 minutes. If the rice is still a bit firm, add 1–2 tablespoons more broth, stir, cover, and let sit until softened.
8. Allow meal-prep portions to cool completely before sealing with lids and refrigerating. Reheat when ready to eat and garnish with chopped peanuts, cilantro, and green onions, plus an extra drizzle of the prepared peanut drizzle if desired.

Tips & Notes

• Nutrition values are estimates and do not include the optional peanut drizzle unless noted.
• Be sure to use oven-safe containers. Glass containers work best for even cooking and easy reheating.
• Measure ingredients evenly so each container cooks uniformly.
• If your peanut sauce thickens while sitting, thin it with 1–2 tablespoons of water before serving.
• Cooking times can vary by oven; check that chicken is fully cooked before serving.