One Pan Hoisin Chicken and Veggies is a pretty healthy dinner, plus everyone in my family loved it.
A simple weeknight meal with just a few ingredients is what I am sharing with you today.
Oh…and it’s all made on a sheet pan for easy cleanup!
So you know if I can teach second grade all day and still come home and prepare this gorgeous and delicious meal (even on a Monday!) anyone can do it 😉
How to make One Pan Hoisin Chicken and Veggies
First cut two pounds of boneless, skinless chicken thighs (or breasts) into bite size pieces and put them in a gallon size plastic bag.
Next add a half cup of hoisin sauce and massage the bag until evenly combined.
You can marinate this overnight, but I only marinated mine for an hour and it was great.
Hoisin sauce can be easily found in the Asian section of your grocery store.
The veggies I picked for this recipe all have the same cooking time in the oven.
A red and yellow pepper, a red onion, carrots, and mushrooms.
Just cut them into bite size pieces and put them in a bowl.
Add a half cup of the hoisin sauce and toss until evenly mixed.
Then put the veggies on a large sheet pan.
Put the pan of veggies into a 400 degree oven for 10 minutes.
Add the chicken after the veggies have baked for 10 minutes and put back into the 400 degree oven for an additional 20 to 25 minutes.
This way the chicken won’t dry out and everything will be perfectly cooked.
We had our One Pan Hoisin Chicken and Veggies with some fried rice, it was a complete and yummy meal.
I also added Sriracha to get that sweet and spicy combo…so good!
Luckily we had some leftover and it made the perfect lunch the next day.
More meals to try like One Pan Hoisin Chicken and Veggies!
One Pan Hoisin Chicken and Veggies
One Pan Hoisin Chicken and Veggies is an easy and delicious one pan meal that's also on the healthy side, it's a perfect weeknight family meal
- 2 pounds boneless, skinless chicken thighs
- 1 cup hoisin sauce (Asian section of grocery store)
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 to 3 carrots
- 8 oz mushrooms
- Optional: rice, Sriracha
Trim the chicken thighs and cut into bite size pieces. Put them in a gallon size plastic baggie and add half of the hoisin sauce. Massage the bag until evenly coated and marinate in the fridge at least an hour or overnight.
When ready to make the meal cut the red onion, red and yellow bell peppers, carrots (peel first) into bite size pieces and slice the mushrooms. Put the veggies in a bowl and toss them with the remaining hoisin sauce.
Put the veggies in a 400 degree oven for 10 minutes. Add the chicken to the sheet pan and bake an additional 20 to 25 minutes.
Serve with rice and/or Sriracha if desired.