Sticky Honey Sriracha Chicken with Sesame Roasted Carrots and Cilantro Lime Rice

Craving a dinner that’s both sweet and spicy? This honey sriracha chicken delivers tender, juicy chicken cutlets coated in a sticky, tangy sauce with just the right kick. Paired with roasted carrots sprinkled with sesame seeds and a side of fluffy cilantro lime rice, this meal is a complete crowd-pleaser.

Best of all, it comes together in under an hour with simple ingredients. The chicken is seared then finished in the oven alongside the carrots, making cleanup a breeze. A quick pan sauce with honey, sriracha and ginger brings everything together for a restaurant-quality dinner at home.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all 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 the lime.
2. On one side of a baking sheet, toss carrots with a drizzle of oil; season generously with salt and pepper. Roast on top rack for 12 minutes.
3. Meanwhile, 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 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. After carrots have roasted 12 minutes, carefully add seared chicken to the empty side of the baking sheet; wipe out the pan. Return sheet to top rack and roast 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.
5. 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 (start with half, then taste). Season with salt and pepper.
6. 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 the 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 thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this recipe gluten-free?

The ingredients are naturally gluten-free, but double-check your stock concentrate and Sriracha labels to ensure no gluten-containing additives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to the sauce if needed.