Crispy Cumin-Sichuan Chicken with Sesame Zucchini & Lime Rice

Crispy Cumin-Sichuan Chicken

with Sesame Zucchini & Lime Rice

25 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Extra Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    • with Extra Boneless Chicken Breast Pieces

    From the Test Kitchen

    The star of this Asian-style dish is the bold, fragrant sauce that coats crispy chicken, which highlights earthy cumin and tingly Sichuan peppercorn—a prized spice popular in its namesake cuisine.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      970 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Crispy Cumin-Sichuan Chicken with Sesame Zucchini & Lime Rice
    Title
    • 18 oz Chopped Chicken Breast
    • 1 Zucchini
    • 1 Lime
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Mayonnaise
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • ¼ cup Cornstarch
    • ½ cup Long Grain White Rice
    time-saving
    tips & techniques
    How To: Safely Cut Round Vegetables
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Quarter the lime. Cut the zucchini into 1/2-inch-thick rounds. In a large bowl, whisk together the mayonnaise, cumin-Sichuan sauce, and sugar until the sugar has dissolved.

    Cook & finish the rice
    2 Cook & finish the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lime wedges. 

    Cook & finish the zucchini
    3 Cook & finish the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a bowl; add the sesame seeds and remaining sesame oil. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    Coat & cook the chicken:
    4 Coat & cook the chicken:

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

    Dress the chicken & serve your dish:
    5 Dress the chicken & serve your dish:

    To the bowl of sauce, add the cooked chicken (discarding any excess oil from the pan). Stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the finished rice and finished zucchini. Serve the remaining lime wedges on the side. Enjoy! 

    Tips from Home Chefs

    Crispy Cumin-Sichuan Chicken

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Quarter the lime. Cut the zucchini into 1/2-inch-thick rounds. In a large bowl, whisk together the mayonnaise, cumin-Sichuan sauce, and sugar until the sugar has dissolved.

    2 Cook & finish the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lime wedges. 

    Cook & finish the rice
    Cook & finish the zucchini
    3 Cook & finish the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a bowl; add the sesame seeds and remaining sesame oil. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    4 Coat & cook the chicken:

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

    Coat & cook the chicken:
    Dress the chicken & serve your dish:
    5 Dress the chicken & serve your dish:

    To the bowl of sauce, add the cooked chicken (discarding any excess oil from the pan). Stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the finished rice and finished zucchini. Serve the remaining lime wedges on the side. Enjoy! 

    Browse Steps
    1 of 5