Tangy, sweet, and a little spicy, sheet pan hoisin chicken is a scrumptious dinner that is ready in under an hour. The chicken and vegetables are both coated in an ultra flavorful sauce. The vegetables come out beautifully roasted along with tender chicken breast.
I became acquainted with hoisin sauce years ago when I decided to try my hand at stir fry and other Asian recipes at home. As I searched online for recipes, I began to learn hoisin sauce is a key to creating thick, rich, flavorful sauces.
While I used to shy away from recipes that involved buying ingredients I don’t normally stock, sometimes it is just the best way to discover new flavors. Hoisin sauce is now always in my refrigerator and a staple ingredient in all my sweet and spicy Asian-inspired recipes.
Chicken breast: I typically split one medium to large chicken breast in half.
Baby Potatoes: Baby red potatoes are my favorite, but really any potato will work. I have used full-sized potatoes chopped into bite-sized pieces.
Broccoli florets: Broccoli is my favorite roasted vegetable, hands down. We have roasted broccoli as a simple side dish all the time. The broccoli is extra wonderful with the sweet and spicy sauce.
Red Pepper: Another great roasting vegetable and adds color to the dish.
Red Onions: I love the combination of roasted red peppers and onions. Yellow or white onions would also work.
Hoisin sauce: My go-to brand. This thick and rich sauce creates the base of this wonderful sauce.
Soy Sauce: Another staple ingredient in my kitchen. I prefer low sodium; especially as the hoisin sauce also contains sodium.
Sriracha: If you love spice, you love Sriracha sauce. Amount can be adjusted depending on your spice tolerance.
Honey: A great compliment and contrast to the salty soy sauce and spicy Sriracha.
Rice Vinegar: Vinegar adds nice acidity to the sauce.
Garlic: Garlic is in all my Asian recipes.
Ginger: Ginger is lovely with this sauce, as it adds a nice brightness. Use fresh ginger if at all possible; otherwise, ground ginger will work.
Cornstarch: Thickens the sauce.
Olive Oil: Allows the vegetables to roast and the potatoes to get a bit crispy.
Black Pepper: What savory recipe doesn’t have pepper?
To start, you will want to line your sheet pan with foil or parchment pepper. This assists your future self with clean-up. Bare minimum, if you chose not to line your pan, give it a coat of non-stick cooking spray.
Next, prep your potatoes. The potatoes will take longer to roast and get tender, so I give them 2-3 minutes in the microwave. If you are opposed to the microwave, you can give your potatoes a head start of 10-15 minutes in the oven with a drizzle of olive oil.
Chop your prepped potatoes and spread on the sheet pan. Next add the broccoli, onions and peppers, chopping into similar sized pieces.
At some point, stir together all your sauce ingredients in a small bowl.
Add the chicken to the pan and sprinkle with pepper. Sprinkle everything with olive oil and sauce.
After 15 minutes, give the chicken a flip, and toss the vegetables.
In 10-15 minutes the potatoes will be tender and slightly crispy, the vegetables tender and the chicken will be cooked through.
Plate and serve immediately.
An easy, tasty dinner is less than an hour away. Enjoy this sheet pan hoisin chicken!
Sheet Pan Hoisin Chicken
Chicken and Vegetables
- 1 large chicken breast skinless and boneless
- 1 cup baby potatoes microwaved then halved or quartered (see instructions)
- 2 cups broccoli florets
- ½ red bell pepper chopped into chunks
- ½ red onion chopped into chunks
- 2 Tbsp olive oil
- freshly ground black pepper to taste
For the Sauce
- ¼ cup hoisin sauce
- ¼ cup reduced sodium soy sauce
- 2 tsp Sriracha sauce
- 1 Tbsp honey
- 1 Tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp ginger grated or minced
- 2 tsp cornstarch
- Preheat oven to 400℉. Spray a large nonstick baking pan with oil or use parchment paper or foil for easy cleanup.
- Scrub each baby potato and pierce once with a knife. Microwave for about 3 minutes until starting to get tender. Allow to cool slightly then chop into halves or quarters depending upon the size of potato. The goal is bite sized pieces.
- In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic, and cornstarch in a bowl, set aside.
- Place chicken, potatoes, broccoli, red pepper and onion in a single layer on the prepared pan. Season chicken on both sides with black pepper and drizzle everything with olive oil and sauce.
- Bake for 15 minutes then turn chicken toss vegetables. Bake for an additional 10-15 minutes (or until chicken is fully cooked through), depending on how thick your chicken pieces are.
- Serve immediately.