Sheet Pan Hoisin Chicken
Ingredients
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
Instructions
- 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.
- Combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic, and cornstarch in a large bowl.
- Place chicken, potatoes, broccoli, red pepper, and onion in the bowl with the sauce and toss to coat. Pour chicken and vegetables 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 25-30 minutes until chicken is fully cooked.
- Serve immediately.