I mentioned in my last meal prep post about how I cook on Sunday’s, so this post is about a week late. Poor little Isaac has been sick, so it’s been a long week. My sweet happy little boy suddenly had became clingy, needy and fussy. He is still so sweet and pathetic, but man he was a lot of work. I got nothing done! I commend all you mamma’s with colicky or high needs babies, because I honestly think I would loose my mind if he was like this all the time. Luckily now he’s back to his normal happy go lucky self!
So tomorrow it’s meal prep day again and I’ll be back to making all my food for the week. Last weekend however was challenging because Greg wasn’t here to help watch the kids while I did all the cooking. He was in the field, so it was me, fussy baby one and bratty toddler two. Where I usually cook 10 lunches, this week I only made 5 and these thai bowls were all we had. Nothing else was made…these kids make any task 10x more difficult than it should be.
These Thai Chicken Bowls were a bit of an experiment. I had never made these before, and once I was done taking my pics, I was honestly hesitant to try it. My chicken marinade smelled really fishy, and I am not a huge lover of Thai food to begin with. This was made by request of my husband. I’m constantly trying to think of new lunches we can eat during the week because I hate to eat the same thing over and over. Once I got all my pics, it was time to sit down and eat, and I text my husband saying “Im scared to try this.” Have I mentioned I’m a picky eater?
A few minutes later he was sent a follow up text saying “Nevermind, it’s good!” I ate the entire plate. The only thing I think I would change going forward is using a different type of noodle. I used these Thai Brown Rice Noodles, and while they were great on day 1, throughout the week they got soggy and sticky. I would probably use a noodle that would hold up better next time, and maybe dress it with some oil and rice vinegar first.
You’re probably like, okay Justina just shut up and tell me how you made it.
I always start all my meal prepping by marinating my chicken the day before. For this recipe I used a pound and a half of chicken tenderloins that I cubed up. I added it to a gallon ziploc bag with 2 tbs fish sauce, 2 tsp sriracha, 1/4 cup rice vinegar, the juice of 1 lime, 2 tbs sweet chili sauce, 1 tbs ginger, 1/2 a red onion, and 2 cloves of garlic.
The next day, I poured the chicken, marinade and all, into a baking sheet. In another baking sheet I threw in some carrots, the other half of the red onion, and snap peas, then tossed them with olive oil, salt and pepper.
I cooked them at 450° for 20 minutes.
I know there are better ways to cook the chicken, but when you’re cooking alot of food alone with two needy kids…you do whatever is the fastest and easiest with minimal cleanup.
While these were cooking I made the noodles according to package instructions.
And made my peanut ginger sauce. My husband said he thought the dish was “a little peanut butter-y” whereas I thought the peanut ginger sauce was the star of the dish. So add as much or as little of this as you’d like. This was really simple, I made it all in a mason jar.
Just add in 1/4 cup peanut butter, 2 tbs rice vinegar, 1/2 tsp sesame oil, 3 tbs water, juice of 1/2 a lime and 1 tsp squeezable ginger. I didn’t use fresh ginger in this recipe because I wanted the smooth consistency of the squeeze ginger so the sauce would be nice and smooth. But feel free to use fresh ginger instead.
Add everything in the jar, and just shake shake shake.
So now everything is done! I just added the same amount of noodles to each container, then topped the noodles with the chicken and tried to spoon as much of the sauce from the baking sheet on top of the noodles as well. Then I added the veggies, some peanuts, fresh chopped cilantro, and topped it all with the peanut ginger sauce. Add a wedge of lime to squeeze over the top just before eating.
Looks pretty good huh? These were a fun way to change up what we eat for lunches. I think next time I make them I may play around with different sauces and veggies. Add whatever you’d like! Just maaaaaybe don’t use rice noodles. If you do use rice noodles for meal prep and they last all week…tell me your secrets!
I hope you enjoy this recipe and let me know what you think!
1-2 Pounds Chicken Tenderloins
1/2 Cup Peanuts
1 Cup Baby Carrots
2 Cups Snap Peas
2 Tbs Freshly Chopped Cilantro
1 Lb Thai Brown Rice Noodles
2 Tbs Olive Oil
Salt and Pepper to taste
-2 Tbs Fish Sauce
-2 Tsp Sriracha
-1/4 Cup Rice Vinegar
-1 Lime, juiced
-2 Tbs Sweet Chili Sauce
-1/2 Red Onion
-2 Garlic Cloves, minced
Peanut Ginger Sauce:
-1/4 Cup Peanut Butter
-2 Tbs Rice Vinegar
-1/2 Tsp Sesame Oil
-3 Tbs Water
-1/2 Lime, juiced
-1 Tsp Crushed Ginger
Cut the chicken into 1 inch cubes, and add to a gallon sized ziploc bag with all of the “marinade” ingredients. Marinate for 1-2 hours, or overnight. When ready to cook, preheat oven to 450° and add chicken and marinade to a baking sheet.
Cut your baby carrots in half lengthwise. In another baking sheet, add the carrots, snap peas, half of a red onion, olive oil, salt and pepper. Cook chicken and veggies for 20 mins.
While chicken and veggies are cooking, make peanut ginger sauce in a jar. Add all ingredients, then shake to combine.
Make noodles according to package instructions. Top cooked pasta with chicken, veggies, some peanuts, cilantro, and peanut ginger sauce. Serve with a lime wedge.