Hot Honey Chicken
with Roasted Sesame Carrots & Cilantro Lime Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
½ ounce
Hot Honey
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 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.
