Sticky Honey Sriracha Chicken with Sesame Carrots and Cilantro Lime Rice

Craving a dinner that’s both sweet and spicy? This honey sriracha chicken is the answer. Tender chicken cutlets are pan-seared then finished in the oven and finally drizzled with a sticky, savory sauce made with honey, sriracha, ginger and scallions. The meal is rounded out with roasted carrots sprinkled with sesame seeds and a fragrant cilantro lime rice.

This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of flavors and textures-crunchy sesame seeds, tangy lime and the kick of sriracha-will make this a new favorite. Let’s get cooking!

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. 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.
2. Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. Roast on top rack for 12 minutes.
3. While carrots roast, in a small pot, combine rice, 1¼ cups water 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.
4. Pat chicken cutlets 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 chicken; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.
5. After carrots have roasted 12 minutes, carefully add seared chicken to empty side of sheet. Return to top rack until carrots are browned and tender and chicken is cooked through, 10-12 minutes more. Remove from oven; let chicken rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
6. Heat half the sesame oil and ½ tablespoon butter in the same pan over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant and softened, 1 minute. Stir in stock concentrate, honey and ¼ cup water. Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. Stir in 1 tablespoon butter and as much sriracha as you like. Season with salt and pepper.
7. Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime and ½ tablespoon butter. Season with salt and pepper. Stir scallion greens and any resting juices from chicken into pan with sauce. Slice chicken crosswise. Divide chicken, rice and carrots between plates. Spoon sauce over chicken and serve with remaining lime wedges and extra sriracha on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

Can I make this recipe gluten-free?

The ingredients are naturally gluten-free, but always check labels on stock concentrate and sriracha to ensure they are certified gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.