Sichuan Crispy Chicken with Lime Rice & Sesame Zucchini

Sichuan Crispy Chicken

with Lime Rice & Sesame Zucchini

25 MIN
$11.94/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast View recipe
  • with Shrimp

    From the Test Kitchen

    The star of this 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
      730 Cals (est.)
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    fresh
    ingredients
    Sichuan Crispy Chicken with Lime Rice & Sesame Zucchini
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 1 Zucchini
    • 1 Lime
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Mayonnaise
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • ¼ cup Cornstarch
    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, sugar, and cumin-Sichuan sauce until the sugar has dissolved.

    Make the lime rice
    2 Make the lime 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, 13 to 15 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.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. 

    Dress the shrimp & serve your dish
    5 Dress the shrimp & serve your dish

    Discarding any oil from the pan, carefully transfer the cooked shrimp to the bowl of sauce. Stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed shrimp with the lime rice and finished zucchini. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

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    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, sugar, and cumin-Sichuan sauce until the sugar has dissolved.

    2 Make the lime 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, 13 to 15 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.

    Make the lime 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 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. 

    Cook the shrimp
    Dress the shrimp & serve your dish
    5 Dress the shrimp & serve your dish

    Discarding any oil from the pan, carefully transfer the cooked shrimp to the bowl of sauce. Stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed shrimp with the lime rice and finished zucchini. Serve the remaining lime wedges on the side. Enjoy!

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