Hot Honey Chicken
with Roasted Sesame Carrots & Cilantro Lime Rice
- Sesame
- Milk
Dreaming about dinner? How about 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, and honey. Talk about a dream come true!
Ingredients
½ ounce
Hot Honey
12 ounce
Carrot
¾ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ tablespoon
Sesame Oil
(Contains: Sesame)
12 ounce
Chicken Cutlets
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
½ thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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 (1 1⁄2 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.
• 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, hot honey, and 1⁄4 cup water (1/3 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); 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 on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the dish bland, while others enjoyed it; consider boosting flavors with extra seasoning or sauce.
- Ease of prep: Cooking times for carrots varied; adjust roasting duration to prevent overcooking or try steaming for tender results.
- Suggestions: Double the sauce ingredients for more flavor; try green beans instead of carrots for a tasty variation.
- Portions: Several customers noted receiving chicken instead of the expected pork, which affected their enjoyment of the dish.
Reviews from our home cooks
Your recipe- 4 stars. I doubled the onions, 3x concentrate, 3x honey, 3x butter for sauce- it was AWESOME. If your recipe had that I'd get this every single week. Yes I had extra of all ingredients on hand for non hello fresh days. Rather have green beans instead of carrots but I'll remember that next time.
Took too long. And by the time the carrots were put in the oven twice, at 425 degrees, for a half hour, they were half burnt carrot chips! They should be steamed, boiled, or microwaved. Not baked for 30 minutes at 425!
It took a lot of time to make this dish but well worth it.
It seems like it needed more hot honey in it. And didn't like the green onions on it
Good flavor. I ordered chicken instead of pork. Rice was really good.
