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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 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:SoyWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 thumb

Ginger

4 unit

Scallions

4 unit

Sweet Potato

16 ounce

Broccoli Florets

24 ounce

Chicken Breasts

4 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 teaspoon

Sriracha

1 ounce

Honey

2 tablespoon

Sesame Seeds

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust racks to the middle and upper position and preheat oven to 450 degrees. 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 crosswise into ¼-inchthick rounds. Cut broccoli florets into bite-sized pieces.

2

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 broccoli in oven on middle rack and sweet potatoes on upper rack until both are tender, 20-25 minutes total (we’ll check on these halfway through).

3

Pat chicken 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 chicken and cook until browned and cooked through, 4-7 minutes per side. Turn off heat; remove from pan and set aside.

4

Meanwhile, in a small bowl, combine hoisin, sriracha, honey, and 2 TBSP water. Once veggies have roasted about 10 minutes, remove from oven. Toss broccoli with a drizzle of oil and half the minced ginger. Flip sweet potatoes. Return to oven and continue roasting until tender, 10-15 minutes more.

5

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.

6

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