Honey Sriracha Chicken
with Roasted Sesame Carrots & Cilantro Lime Rice
- Sesame
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty glorious. We’re talking succulent pork filet, roasted sesame carrots, and fluffy cilantro lime rice. To finish things off, the pork is drizzled in a lick-the-plate-worthy sauce made with sesame oil, scallions, ginger, honey, and sriracha. Talk about a dream come true!
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 thumb
Ginger
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
2 teaspoon
Honey
2 teaspoon
Sriracha
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
• Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).
• While carrots roast, in a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. • Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more. • Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
Swap in chicken* for pork. Cook chicken in pan until cooked through, 3-5 minutes per side (no need to roast!). Transfer to a cutting board to rest; continue to roast carrots as instructed.
• Heat half the sesame oil (all for 4 servings) and 1⁄2 TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute. • Stir in stock concentrate, honey, and 1⁄4 cup water (2 cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. • Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: start with half, then taste and add more from there if you like). Season with salt and pepper.
• Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and 1⁄2 TBSP butter (1 TBSP for 4). Season with salt and pepper. • Stir in scallion greens and any resting juices from pork to pan with sauce. • Slice pork crosswise. • Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy sauce, with some finding it deliciously balanced and others wanting more boldness 🌶️.
- Ease of prep: Several found it easy to make, though some felt there were too many steps or pots involved.
- Suggestions: Consider adding panko for crunch; some preferred less water in the sauce for better consistency.
- Portions: A few mentioned small chicken portions; others found the amount of carrots excessive.
- Rice: The cilantro lime rice was a hit, with many praising its flavor and simplicity.
Reviews from our home cooks
I like this one! The cilantro lime rice is really pretty good and the roasted carrots easy in the oven. Easy to make the sauce and tasted good.
Portion was perfect! Love the new 3/4 cup of rice. Also, was very yummy with chicken - will try the pork next perhaps.
We will order this again. The sauce is delicious. Our meal didn't have the sesame oil included, and it is not a typical pantry staple for us, but toasting half the sesame seeds in olive oil worked and the flavors had us wanting seconds.
I really enjoyed this dish, especially the spicy part. Not too spicy, it was just enough. Yay! Great flavors that I did not expect. The rice was great! I never think to add just a few ingredients to rice to elevate it. Thanks for a great recipe!
Delicious! I did not use the sriracha at all - I tasted the sauce and it was great without it. Also did not use the cilantro. And, as usual - not enough veggies, I added more. The sauce was very tasty.
The honey Siracha sauce is incredible! What a delicious meal! I substituted Chicken for Pork and it was awesome!
The 2 carrots were HUGE and flavorless. The chicken and rice were ok. I didn't care for the sauce in the recipe.
Never quite as much flavour to the rice, and carrots could use some herbs.
I don't like spicy food so I left the sriracha out.
Enjoyed this meal however had to make more sauce otherwise it was tasteless.
