Hoisin Sriracha Chicken

Name: Hoisin Sriracha Chicken with Roasted Sweet Potatoes and Broccoli
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 thumb Ginger; 2 unit Scallions; 2 unit Sweet Potatoes; 8 ounce Broccoli Florets; 12 ounce Chicken Breasts; 2 tablespoon Hoisin Sauce; 1 teaspoon Sriracha; ½ ounce Honey; 1 tablespoon Sesame Seeds; 5 teaspoon Vegetable Oil; Salt; Pepper

with Roasted Sweet Potatoes and Broccoli

Recipe Development TeamPublished on April 18, 2018

Get Free Steak + 10 Free Meals

Chicken breasts with sweet potatoes and broccoli may not be anything new, but the way in which our chefs have dressed them up certainly is. In this twist on your classic protein, starch, and veg, a hoisin glaze is used to add a layer of sweet Asian-style flavor to the meat. Then the broccoli on the side is tossed with ginger to give it extra zing. The sweet potatoes, however, are already a powerhouse and are simply roasted to let them shine.

Tags:

Spicy

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

2 unit

Scallions

2 unit

Sweet Potatoes

8 ounce

Broccoli Florets

12 ounce

Chicken Breasts

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 teaspoon

Sriracha

½ ounce

Honey

1 tablespoon

Sesame Seeds

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat18 g

Saturated Fat3.5 g

Carbohydrate55 g

Sugar24 g

Dietary Fiber8 g

Protein41 g

Cholesterol105 mg

Sodium470 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Medium Pan

•Paper Towel

•Small Bowl

Instructions

Wash and dry all produce. Preheat oven to 450 degrees and adjust racks to middle and upper positions. Peel ginger, then mince until you have 2 TBSP. Trim, then thinly slice scallions, separating greens and whites. Slice sweet potatoes into ¼-inch-thick rounds. Cut broccoli florets into smaller, bite-sized pieces.

Toss broccoli with a drizzle of oil on a baking sheet and season with salt and pepper. Toss sweet potatoes with a drizzle of oil on a second baking sheet and season with salt and pepper. Roast sweet potatoes on upper rack and broccoli on middle rack of oven until tender, 20-25 minutes (we’ll check on everything halfway through).

Heat a drizzle of oil in a medium pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-7 minutes per side. Remove from pan and set aside. TIP: If chicken is very browned before cooked, transfer to sheet with broccoli and let roast up to 5 minutes.

While chicken cooks, stir together hoisin, sriracha, honey, and 2 TBSP water in a small bowl. Once broccoli and sweet potatoes have roasted halfway, remove from oven. Flip sweet potatoes and return to oven. Toss broccoli with half the ginger and a drizzle of oil. Return to oven and continue roasting until both veggies are done, 10-15 minutes.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and remaining ginger to pan. Cook, tossing, 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 pan from heat.

Divide chicken between plates. Drizzle with any glaze in pan and sprinkle with sesame seeds and scallion greens. Serve with sweet potatoes and broccoli on the side.