I like cheese way too much to make Asian food a staple of my diet. But it’s great to occasionally expand my palate and eat (somewhat) healthier fare. So, that is how I came to have a wide variety of Asian condiments in fridge door.
This week’s recipe thankfully allowed me to use so many of them and not add to my collection. I had bought some chicken thighs a weekend earlier when I made my venture to Whole Foods for seafood, so my purchases for this one amounted to three items.
Cauliflower, a sweet potato, and a red pepper were all it took to complete the sheet pan hoisin sriracha chicken recipe I had found a few weeks earlier from Taste of Home.
I mostly followed the recipe, except I’m lazy and used boneless, skinless chicken thighs. I might have added more sriracha because I didn’t measure it but it was damn spicy so add carefully or taste the sauce before pouring on the meat and vegetables.
I have to say I enjoyed it thoroughly, but my favorite thing was perhaps just how simply it came together.
I made it when we had the “fake fall” this past weekend, so I prepped the vegetables, made the sauce, and then sat in front of our firepit for a while before coming back to put it all together. About 45 minutes later, we had dinner, and a couple days worth of leftovers.
Here’s what I did:
- ⅓ c. hoisin sauce
- ⅓ c. soy sauce (preferably low-sodium but we had regular on hand)
- 2 T. honey
- 2 T. sriracha (I didn’t measure but perhaps it’s best to measure on your taste for spicy foods)
- 1 T. rice vinegar (I was out of rice wine vinegar, which I planned to use, so I used apple cider vinegar)
- 2 t. sesame oil (I definitely used more but I love sesame oil)
- 2 cloves garlic, minced
- 1 t. minced fresh ginger
- 6 boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1 medium sweet potato, cut into cubes
- 4 c. fresh cauliflower, cut into bite-size pieces
- 1 red bell pepper, chopped
- Sesame seeds, optional for topping
- Oil for coating
Heat oven to 400 degrees.
Mix together the first eight ingredients, the hoisin sauce through the ginger, in a small bowl. Line a large rimmed sheet pan with aluminum foil and coat with a layer of oil (I use the spray kind). Place the sweet potato and chicken on prepared sheet pan, and add salt and pepper to taste.
Brush on about ⅓ of the hoisin sauce mixture.
Bake for about 15 minutes. Add the cauliflower and red pepper, and brush on another ⅓ of the hoisin mixture.
Bake another 25 to 30 minutes longer, until the chicken is cooked through. Brush on the remaining sauce, add the sesame seeds (if using), and enjoy!