Family Meal Prep Bundle

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the cucumbers into rounds. In a bowl, combine the sugar and half the vinegar. Stir until the sugar has dissolved. Add the sliced cucumbers; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the peanut sauce, in a separate bowl, whisk together the peanut butter spread, sesame oil, soy-miso sauce, remaining vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Line a sheet pan with foil. Transfer the carrot pieces and broccoli florets to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the togarashi. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully add the soy sauce and toss to coat. Leaving the rest on the sheet pan, transfer half the seasoned vegetables to a bowl; add the sesame ginger dressing. Toss to combine. Taste, then season with salt and pepper if desired.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the hoisin sauce and barbecue sauce. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is cooked through. Transfer to a bowl; taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Add the cooked rice, peanut sauce, and remaining roasted vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the rice is slightly crispy. Turn off the heat. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Halve the buns. Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the halved buns, cut side down. Toast on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, cooked pork, sambal mayo, marinated cucumbers, and crispy onions. Serve the sandwiches with the dressed vegetables on the side. Garnish the vegetables with the sesame seeds. Enjoy! 

Roughly chop the cashews. In a bowl, combine the chopped cashews and coconut chips.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the finished chicken stir-fry garnished with the cashew-coconut topping. Enjoy! 

If you saved the sandwiches for later, reheat the cooked pork and dressed vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved the chicken stir-fry for later, reheat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve as directed.