Sticky Hoisin Glazed Chicken with Ponzu Green Beans and Sriracha Mayo

This hoisin glazed chicken is the perfect weeknight dinner when you’re craving something sweet, savory and a little bit spicy. The glaze comes together in minutes with just hoisin sauce and garlic powder, creating a sticky, caramelized coating that’s absolutely irresistible.

Serve the chicken over fluffy scallion rice alongside ponzu-roasted green beans and a drizzle of homemade sriracha mayo. Every bite is packed with flavor and the whole meal comes together in about 35 minutes. It’s a restaurant-quality dinner made easy at home!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) and adjust a rack to the middle position. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the green beans if needed.
2. In a small microwave-safe bowl, combine the hoisin sauce, ¼ teaspoon garlic powder (use ½ teaspoon for 4 servings) and 1 tablespoon water (2 tablespoons for 4 servings). Microwave until warmed through, about 30 seconds. Set aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. While the rice cooks, pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and sear until browned and cooked through, about 3-5 minutes per side. During the last minute, add half of the hoisin glaze to the pan and turn the chicken to coat. Transfer the chicken to a cutting board and let rest for at least 5 minutes, then thinly slice crosswise.
5. On a baking sheet, toss the green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until tender, about 10-12 minutes. (For 4 servings, use a second baking sheet for the green beans and roast on the top rack.)
6. Meanwhile, in a small bowl, combine the mayonnaise, remaining garlic powder to taste and as much sriracha as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
7. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper to taste. Toss the roasted green beans with the ponzu sauce and half the sesame seeds.
8. Divide the rice, green beans and sliced chicken among plates. Drizzle the chicken with the remaining hoisin glaze, then drizzle everything with the sriracha mayo. Top with the scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with pork tenderloin, shrimp or even tofu. Adjust cooking times accordingly.

Can I make this dish ahead of time?

The rice and green beans can be prepared in advance, but the chicken is best served fresh. Reheat gently to avoid drying out.

What can I substitute for ponzu sauce?

You can use a mix of soy sauce and lemon or lime juice as a substitute for ponzu.