Hoisin-Sriracha Honey Glazed Chicken with Ginger-Roasted Broccoli & Sweet Potatoes

Hoisin-Sriracha Honey Glazed Chicken with Ginger-Roasted Broccoli & Sweet Potatoes

This is the meal that got my kids to enjoy broccoli—and that alone makes it a winner in my book! It’s fast, easy, and never fails to impress me every time I make it. Juicy, pan-seared chicken cutlets are coated in a rich, sticky glaze made with hoisin, honey, and a touch of sriracha for the perfect balance of sweet, spicy, and savory flavors. Paired with tender, caramelized sweet potatoes and vibrant, ginger-roasted broccoli, this dish delivers an irresistible mix of textures and bold, aromatic goodness. Finished with a sprinkle of sesame seeds and fresh scallions, every bite is a fusion of sweet, smoky, and umami flavors. Whether for a quick weeknight dinner or an impressive weekend meal, this one is always a hit!

Servings: 4

Ingredients:

• 4 chicken cutlets (~24 oz)
• 3–5 scallions
• 2 Tbsp ginger paste (or 1–2 thumbs fresh ginger, minced)
• 16 oz broccoli florets
• 1 large sweet potato
• (Optional) 2–3 gold potatoes
• 4 Tbsp hoisin sauce
• 2 tsp sriracha (adjust to taste)
• 1 Tbsp honey
• Sesame seeds
• Dr. C's Magical Meat Dust

Preparation:

1. Prep & Roast the Broccoli and Potatoes

1. Preheat oven to 450°F.
2. Dice scallions, separating the white and green parts.
3. Cut broccoli into bite-sized florets.
4. Peel and slice sweet potatoes into ¼-inch rounds. (Optional: Slice gold potatoes into ¼-inch rounds.)

1. Toss broccoli with olive oil, half the ginger, Dr C's Magical Meat Dust, salt, and pepper, then spread onto a parchment-lined baking sheet.
   

1. Toss potatoes with olive oil, then spread onto a separate parchment-lined baking sheet.
2. Season potatoes with Dr. C's Magical Meat Dust.
   

1. Roast: Place potatoes on the top rack and broccoli on the middle rack, baking for 20–25 minutes until tender.

2. Cook the Chicken

1. Pat chicken dry and season with salt, pepper, and Dr. C's Magical Meat Dust.

1. Heat a skillet over medium-high heat with a drizzle of olive oil.
2. Cook chicken until no longer pink, about 4–7 minutes per side.
3. Remove from pan and let rest.

3. Make the Glaze

1. In a small bowl, whisk together hoisin sauce, honey, 4 Tbsp water, and sriracha to taste.

1. In the same skillet used for the chicken, heat a drizzle of olive oil over medium-high heat.
2. Add scallion whites and the remaining ginger, cooking until fragrant (1–2 minutes).
3. Pour in the glaze mixture and simmer until it thickens slightly.
4. Season with salt and pepper to taste.
5. Return the chicken to the pan, turning to coat in the glaze.

4. Serve & Garnish

1. Plate the chicken, roasted potatoes, and broccoli.
2. Drizzle extra glaze over the chicken and potatoes.
3. Garnish chicken with scallion greens and sesame seeds.

Enjoy! 🍽️🔥