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Hoisin Sriracha Chicken
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Hoisin Sriracha Chicken

Hoisin Sriracha Chicken

with Roasted Sweet Potatoes and Broccoli

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.


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

Total Time35 minutes


serving amount

1 thumb


2 unit


2 unit

Sweet Potatoes

8 ounce

Broccoli Florets

12 ounce

Chicken Breasts

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 teaspoon


½ ounce


1 tablespoon

Sesame Seeds

Not included in your delivery

5 teaspoon

Vegetable Oil




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.


Baking Sheet
Medium Pan
Paper Towel
Small Bowl


Preheat and Prep

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.

Roast Veggies

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).

Cook Chicken

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.

Mix Glaze and Check Veggies

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.

Glaze Chicken

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.

Finish and Serve

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.