Honey Sriracha Glazed Chicken with Roasted Carrots and Cilantro Lime Rice

This Honey Sriracha Glazed Chicken brings together the perfect balance of sweet and spicy flavors. Tender chicken cutlets are seared, then roasted alongside sweet carrots and finished with a glossy sriracha-honey glaze. Served over fragrant cilantro lime rice, this dish is a crowd-pleaser that’s surprisingly simple to make.

Roasting the carrots brings out their natural sweetness, which pairs beautifully with the kick of sriracha and the warmth of ginger. A sprinkle of sesame seeds adds a nutty crunch. Whether you’re cooking for family or meal-prepping for the week, this recipe delivers restaurant-quality results at home.

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Ingredients

24 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 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle position if making 4 servings). 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 the lime.
2. 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 across entire sheet.) Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3. While carrots roast, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt in a small pot. Bring to a boil, then 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. Once carrots have roasted 12 minutes, carefully add seared chicken to the empty side of the sheet; wipe out pan. (For 4 servings, leave carrots roasting and add chicken to a second sheet; roast on middle rack.) 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.
5. Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in the same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, about 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 (start with half, then taste and add more). Season with salt and pepper.
6. 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 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 any 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 quicker, more even cooking.

Can I make this recipe gluten-free?

Check that your chicken stock concentrate and sriracha are gluten-free. Most are, but always verify labels.

How do I store leftovers?

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