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.
Ingredients
1 thumb
Ginger
4 unit
Scallions
4 unit
Sweet Potatoes
16 ounce
Broccoli Florets
24 ounce
Chicken Breasts
4 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
1 ounce
Honey
2 tablespoon
Sesame Seeds
Not included in your delivery
5 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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).
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.
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.
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.
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.
