Spicy Hoisin Glazed Chicken with Roasted Sweet Potatoes and Ginger Broccoli

This dish takes the classic trio of protein, starch and veg to a whole new level. Chicken breasts are seared and then coated in a glossy hoisin sriracha glaze that brings a perfect balance of sweet heat. Meanwhile, sweet potatoes are simply roasted to let their natural sweetness shine and broccoli gets a zesty kick from fresh ginger.

It’s a complete meal that’s as vibrant on the plate as it is delicious. The glaze doubles as a sauce, so every bite is packed with flavor. Ready in about 35 minutes, this is the kind of dinner that feels special but comes together easily on a busy weeknight.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 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 and position racks in the middle and upper thirds. Wash and dry all produce. Peel and mince ginger until you have 2 tablespoons. Trim scallions and thinly slice, separating white and green parts. Slice sweet potatoes into ¼-inch-thick rounds. Cut broccoli florets into bite-sized pieces.
2. On a baking sheet, toss broccoli with a drizzle of oil and season with salt and pepper. On a separate baking sheet, toss sweet potatoes with a drizzle of oil and season with salt and pepper. Place sweet potatoes on the upper rack and broccoli on the middle rack. Roast until tender, 20-25 minutes, checking halfway through.
3. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat chicken dry with paper towels and season all over with salt and pepper. Cook until no longer pink in the center, 4-7 minutes per side. Transfer to a plate and set aside. (If chicken browns too quickly before cooked through, transfer to the baking sheet with broccoli and roast up to 5 more minutes.)
4. In a small bowl, stir together hoisin sauce, sriracha, honey and 2 tablespoons water. After the vegetables have roasted for about 10 minutes, remove both sheets from the oven. Flip sweet potato rounds and return to oven. Toss broccoli with half the minced ginger and a drizzle of oil. Return to oven and continue roasting until both are tender, 10-15 more minutes.
5. Heat a drizzle of oil in the same pan used for chicken over medium-high heat. Add scallion whites and remaining ginger. Cook, stirring, until softened and fragrant, 2-3 minutes. Pour in the hoisin mixture and bring to a gentle simmer. Season with salt and pepper. Return chicken to the pan and toss to coat in the 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 alongside roasted sweet potatoes and ginger broccoli.

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 little peanut butter and a touch of honey or molasses as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.