Chop chicken breasts into small pieces. About the size of your thumb.
Set a nonstick skillet on medium heat and spray it with olive oil. Toss in the chicken and cook for about 8 to 10 minutes, or until the chicken is no longer pink on the inside or outside. The outside of the chicken should be lightly seared/brown. Set the chicken aside (or place it in the fridge to chill).
Prep the veggies by chopping the red bell pepper and celery, then shredding the cabbage using a sharp knife or mandolin.
Drain or strain the Shirataki noodles and place them in a microwave-safe glass or ceramic bowl. Cook in the microwave for 2 to 3 minutes in order to remove the odor. After that, place it in the fridge to chill.
In a bowl, mix together the ingredients for the sauce. Place in the fridge to chill for at least 15 minutes.
In a larger bowl, add the noodles, chicken, bell pepper, celery and the sauce. Fold everything together so that it is well mixed.
Add about a cup of shredded cabbage to each meal container, then evenly divide the peanut pasta among the containers.
Garnish, chill and enjoy!