Sriracha Cha-Cha Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sriracha Cha-Cha Chicken

Sriracha Cha-Cha Chicken

with Hoisin, 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 4 people

1 thumb


4 unit


4 unit

Sweet Potatoes

16 ounce

Broccoli Florets

24 ounce

Chicken Breasts

4 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 teaspoon


1 ounce


2 tablespoon

Sesame Seeds

Not included in your delivery

5 teaspoon

Vegetable Oil




Nutrition Values

/ 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.


Baking Sheet
Large Pan
Paper Towel
Small Bowl


Preheat and Prep

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.

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 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).

Cook Chicken

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.

Make Glaze and Flip Veggies

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.

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 Plate

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.