Family Meal Prep Bundle with Pork & Chicken

Family Meal Prep Bundle

with Pork & Chicken

65 MIN
8 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
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From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Hoisin BBQ Pork Sandwiches with Spicy Mayo & Crispy Onions
Peanut Chicken Stir-Fry with Rice & Cashews
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  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Pork & Chicken
Title
  • 18 oz Ground Pork
  • 8 Potato Buns
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ cup Hoisin Sauce
  • ¼ cup Barbecue Sauce
  • 3 Tbsps Sesame Ginger Dressing
  • 1 Tbsp Sambal Oelek
  • ¼ cup Mayonnaise
  • 1 tsp Black & White Sesame Seeds
  • ⅓ cup Crispy Onions
  • 2 Persian Cucumbers
  • 1 Tbsp Sugar
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Long Grain White Rice
  • 1 oz Sweetened Toasted Coconut Chips
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Smooth Peanut Butter Spread
  • ⅓ cup Soy-Miso Sauce
  • 2 tsps Gochujang
  • 3 Tbsps Roasted Cashews
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Soy Sauce
time-saving
tips & techniques
Cook the rice
1 Cook the rice

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.

Prepare the ingredients
2 Prepare the ingredients

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.

Roast & finish the vegetables
3 Roast & finish the vegetables

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.

Cook the pork
4 Cook the pork

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.

Cook & finish the chicken
5 Cook & finish the chicken

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.

Finish & serve the sandwiches
6 Finish & serve the sandwiches

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! 

Finish & serve the chicken & rice
7 Finish & serve the chicken & rice

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! 

Reheat the sandwiches
8 Reheat the sandwiches

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.

Reheat the stir-fry
9 Reheat the stir-fry

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.

Tips from Home Chefs

Cook the rice
1 Cook the rice

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.

2 Prepare the ingredients

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.

Prepare the ingredients
Roast & finish the vegetables
3 Roast & finish the vegetables

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.

4 Cook the pork

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.

Cook the pork
Cook & finish the chicken
5 Cook & finish the chicken

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.

6 Finish & serve the sandwiches

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! 

Finish & serve the sandwiches
Finish & serve the chicken & rice
7 Finish & serve the chicken & rice

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! 

8 Reheat the sandwiches

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.

Reheat the sandwiches
Reheat the stir-fry
9 Reheat the stir-fry

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.

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