Hoisin-Glazed Chicken
with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo
- Soy
- Wheat
- Eggs
- Fish
- Sesame
- Milk
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. For this simple, delicious recipe in celebration of Asian Heritage Month, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over pork tenderloin during the last few minutes of roasting for deliciously sticky-sweet results. More glaze is drizzled over the pork just before serving for good measure; then, it’s all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT’S what we call a winning dinner!
Ingredients
2 unit
Scallions
6 ounce
Green Beans
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
6 milliliters
Ponzu Sauce
(Contains: Soy, Wheat, Fish)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4), and 1 TBSP water (2 TBSP for 4). (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) TIP: For easy cleanup, line sheet with foil first.
Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side. Add half the hoisin glaze; turn chicken to coat. Transfer to a cutting board (no need to roast!).
• On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper. (For 4 servings, add green beans to a second baking sheet; roast on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes.
Toss and roast green beans as instructed. (Skip roasting chicken.)
• Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of sauces, especially the hoisin glaze and sriracha mayo, which gave the dish restaurant-quality taste 🍲.
- Ease of prep: Some found the recipe easy and quick to make, while others felt juggling different cooking times was challenging.
- Suggestions: Consider adding more vegetables like broccoli or carrots; some suggest pan-frying everything for better flavor retention.
- Portions: Several customers wished for more rice and larger chicken pieces to make a more filling meal.
- Protein options: Many appreciated the ability to swap pork for chicken, though some preferred the original pork version.
Reviews from our home cooks
Delicious meal, however the recipe card had instructions for pork which must require longer cooking time than chicken. The only mention of chicken stated poultry should be cooked to 165 degrees, chicken cooked in about half time and was overdone. The Hoisin, ponzu and mayo/siracha sauce saved the meal.
The ponzu & sesame seeds on the green beans gave a nice light flavor (I added wax beans for visual contrast & to make the veggie serving more robust). I guess the sriracha mayo was also for flavor contrast but really the hoisin glaze was already yummy so I'm not sure I would include it if I made this again (which I would probably order it again). The scallion rice was flavorful and I went with the chicken option but I bet the pork would be delicious - I might try that next time. A tasty meal.
Lovely simple meal. I love that rice with onions. Since I had the chicken version and didn't want to turn on the oven, I cooked the green beans in my microwave steamer and added butter. They were so fresh and delicious. The glaze on the chicken was very good too. I swapped the sauces for my gluten free ones since there are celiacs in my family. I can't imagine the glaze being any better on the pork.
YUM!!! I like it more than the sweet soy chicken (comparing those 2 because they are fairly similar recipes). Hoisin sauce just has a great, slightly gingery flavor, which I love! Paired with the other sauce, rice, and green beans, it's just delicious!
We usually like hoisin, if the flavor is right. Yours was. Unfortunately I inadvertently put one of the hoisin packets into the spicy mayonnaise sauce. Fortunately, I had mayonnaise, sirracha, garlic powder and hoisin on hand, so I made the hoisin sauce with my and your hoisins I had, and completed both sauces with what I had. Everyone loved it. P.S. later I tasted the ruined sauce that I didn't use, and it was good too.
A wonderful and tasty meal. The Hoisin glaze and spicy mayo added a nice depth of flavor.
The hoisin glaze & the spicy mayonnaise sauce is very tasty together! Very delicious dish.
I was a little confused on when to add the hoisin since I substituted with chicken instead of pork. Added a little too soon. Still good but improved instructions for chicken would be helpful
Enjoyed the meal and taste, we love the Hoisin flavor. Do wish there was another choice for a veggie. Seems like one week green beans comes with everything and another week carrots, although we enjoy the fresh veggies would sometime like a choice.
The chicken needs more seasoning before cooking and adding the glaze. A salt brine soak would help a lot. Bites with lots of glaze were great. Anything from the center or bottom of chicken (with less or no glaze) was pretty bland.
