Hoisin Sriracha Glazed Chicken with Roasted Sweet Potatoes and Ginger Broccoli

This hoisin sriracha glazed chicken brings together sweet and spicy flavors in a quick weeknight dinner. Paired with roasted sweet potatoes and broccoli tossed with fresh ginger, it’s a balanced meal that feels special without much fuss.

The glaze-made with hoisin, sriracha and honey-coats tender chicken breasts, while the vegetables roast to caramelized perfection. A sprinkle of sesame seeds and scallions adds the perfect finishing touch.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Peel and mince ginger until you have 2 tablespoons. Trim scallions and slice thinly, separating whites and greens. Cut sweet potatoes crosswise into ¼-inch rounds. Cut broccoli florets into bite-sized pieces.
2. On a baking sheet, toss broccoli with a drizzle of oil, salt and pepper. On a second baking sheet, toss sweet potatoes with a drizzle of oil, salt and pepper. Roast broccoli on the middle rack and sweet potatoes on the upper rack until tender, 20-25 minutes total. Halfway through, remove both sheets from oven.
3. While vegetables roast, heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry and season with salt and pepper. Cook until no longer pink in the center, 4-7 minutes per side. Transfer to a plate. (If chicken browns too quickly, finish roasting on the broccoli sheet for about 5 minutes.)
4. In a small bowl, stir together hoisin, sriracha, honey and 2 tablespoons water. Set aside. After vegetables have roasted 10 minutes, remove from oven. Toss broccoli with a drizzle of oil and half the minced ginger. Flip sweet potato rounds. Return to oven and continue roasting until done, 10-15 minutes more.
5. Heat a drizzle of oil in the same pan used for chicken over medium-high heat. Add remaining ginger and scallion whites. Cook, stirring, until softened and fragrant, 2-3 minutes. Stir in hoisin mixture and bring to a gentle simmer. Season with salt and pepper. Return chicken to pan and toss to coat in glaze. Remove from heat.
6. Divide chicken among plates. Drizzle with any remaining glaze from the pan. Sprinkle with sesame seeds and scallion greens. Serve with roasted broccoli and sweet potatoes on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Is there a substitute for hoisin sauce?

You can use a mix of soy sauce, a bit of peanut butter and a touch of honey or brown sugar as a substitute.

Can I make this dish ahead of time?

The components can be prepared in advance and reheated. Store separately in the fridge and reheat in a skillet or oven.