Sheet Pan Orange Hoisin Chicken
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $19.50
- Nutrition
- 490 cal · 42g protein
- quick
- sheet-pan
- kid-favorite
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain chicken, sauce on the side · kept by 1 family
Sheet Pan Orange Hoisin Chicken is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1 count rotisserie chicken
- 18 oz broccoli florets
- 3 count yellow bell peppers
- 2 count oranges
- ½ cup hoisin sauce
- 3 tbsp toasted sesame oil
- 2 tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oven to 425°F. Slice the bell peppers into strips and spread them on a large sheet pan with the broccoli florets. Toss with 2 tbsp sesame oil and a pinch of salt and pepper.
- Roast the vegetables for 12 minutes, until the broccoli edges start to brown.
- While they roast, pull the rotisserie chicken meat off the bones into bite-size pieces and discard the skin and bones. Zest one orange and squeeze the juice from both.
- Stir the hoisin, orange juice, orange zest and remaining 1 tbsp sesame oil together in a bowl. Toss the chicken in half of the sauce.
- Add the chicken to the sheet pan, drizzle the rest of the sauce over everything and roast 6-8 more minutes until the chicken is hot (165°F) and the sauce is sticky.
- Sprinkle with sesame seeds and serve.
- Picky eaters can have plain chicken: set some aside in step 3 before saucing and warm it on the pan.
- Make ahead: slice the peppers, pull the chicken and mix the sauce up to 1 day ahead, and keep each covered in the fridge.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 32 g
- Fiber
- 6 g
- Sugar
- 18 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 930 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Drew Taylor / Unsplash