2025 W52 R299 Honey Sriracha Chicken
with Roasted Sesame Asparagus & 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
6 ounce
Asparagus
2 unit
Scallions
1 thumb
Ginger
1 unit
Lime
¼ ounce
Cilantro
1 unit
Microwavable Rice
12 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
¾ cup
Jasmine Rice
12 ounce
Carrots
Not included in your delivery
Cooking Oil
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 ½-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, 1 ¼ cups water (2 ¼ 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.
• Heat half the sesame oil (all for 4 servings) and ½ 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 ¼ cup water (⅓ 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 ½ 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.
Poultry is fully cooked when internal temperature reaches 165°.
