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
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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.
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  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
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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! 

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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! 

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