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Sriracha Cha-Cha Chicken

Sriracha Cha-Cha Chicken

with Hoisin, Roasted Sweet Potatoes, and Broccoli

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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 sriracha 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 unit


2 unit

Sweet Potato

8 ounce

Broccoli Florets

12 ounce

Chicken Breasts

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 teaspoon


½ ounce


1 tablespoon

Sesame Seeds

Not included in your delivery

5 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate62 g
Sugar24 g
Dietary Fiber9 g
Protein42 g
Cholesterol120 mg
Sodium540 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep

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

Roast Veggies
Roast Veggies

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

Cook Chicken
Cook Chicken

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-7 minutes per side. Turn off heat; remove from pan and set aside.

Mix Glaze and Check Veggies
Mix Glaze and Check Veggies

Meanwhile, in a small bowl, stir together hoisin, sriracha, honey, and 2 TBSP water and set aside. Once broccoli and sweet potatoes have roasted 10-12 minutes, remove from oven. Flip sweet potatoes. Toss broccoli with half the minced ginger and a drizzle of oil. Continue roasting until both veggies are tender, 10-15 minutes.

Glaze Chicken
Glaze Chicken

Heat a drizzle of oil in same pan used to cook chicken over medium-high heat. Add scallion whites and remaining minced ginger. Cook, stirring, 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 turn to coat in glaze. Turn off heat.

Finish and Serve
Finish and Serve

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