Crispy Cumin-Sichuan Chicken with Sesame Zucchini & Lime Rice

Crispy Cumin-Sichuan Chicken

with Sesame Zucchini & Lime Rice

25 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Extra Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with 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.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    fresh
    ingredients
    Crispy Cumin-Sichuan Chicken with Sesame Zucchini & Lime Rice
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 1 Lime
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Mayonnaise
    • 1 Tbsp Sesame Oil
    • ¼ cup Cornstarch
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    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 medium 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

    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 medium 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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