Name: Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 3 cups cooked jasmine rice (Chilled for crispy texture); 400 grams boneless skinless chicken breast (Thinly sliced); 1 tablespoon cornstarch (For crispy chicken); 2 tablespoons soy sauce; 2 cloves fresh garlic (Minced); 3 tablespoons neutral cooking oil (For frying); 1 cup red cabbage (Finely sliced); 1 cup carrots (Julienned); 1 cup cucumber (Sliced); 3 stalks green onions (Sliced); 0.25 cup fresh cilantro (Chopped); 0.5 cup creamy peanut butter (Main ingredient); 3 tablespoons fresh lime juice; 1 tablespoon honey; 1 teaspoon fresh ginger (Finely grated); 2 to 4 tablespoons warm water (To adjust consistency)

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Introduction

Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing is a delightful combination of crispy rice, tender chicken, and fresh vegetables tossed in a rich, nutty dressing. This vibrant salad offers a satisfying crunch and bold flavors, perfect for a light lunch or dinner.

A white bowl filled with a base layer of fluffy white rice scattered with green peas and small pieces of red tomato. On top of the rice, there are thin slices of grilled chicken with a golden brown crust. Crispy fried bits add a crunchy texture over the chicken. Fresh green cilantro leaves are scattered on top and around the edges. The entire dish is drizzled generously with a creamy light brown sauce. The bowl is placed on a white marbled surface with a gray cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked jasmine rice (chilled for crispy texture)
400 grams boneless skinless chicken breast (thinly sliced)
1 tablespoon cornstarch (for crispy chicken)
2 tablespoons soy sauce
2 cloves fresh garlic (minced)
3 tablespoons neutral cooking oil (for frying)
1 cup red cabbage (finely sliced)
1 cup carrots (julienned)
1 cup cucumber (sliced)
3 stalks green onions (sliced)
0.25 cup fresh cilantro (chopped)
0.5 cup creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh ginger (finely grated)
2 to 4 tablespoons warm water (to adjust consistency)

Instructions

Step 1: In a bowl, combine the sliced chicken, soy sauce, cornstarch, and minced garlic. Toss everything well to coat the chicken evenly and let it marinate for a few minutes.
Step 2: Heat 1 tablespoon of oil in a skillet over medium heat. Add the marinated chicken and cook for 6 to 8 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
Step 3: Add the remaining 2 tablespoons of oil to the same skillet and heat until hot.
Step 4: Spread the chilled jasmine rice evenly in the skillet. Cook it undisturbed for 5 to 7 minutes, allowing the bottom to become golden and crispy.
Step 5: Carefully flip sections of the rice to crisp the other side. Continue cooking for another 6 to 8 minutes until the rice is crispy throughout.
Step 6: In a small bowl, whisk together the creamy peanut butter, fresh lime juice, honey, grated ginger, and 2 to 4 tablespoons of warm water until smooth to make the dressing.
Step 7: In a large bowl, gently mix the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
Step 8: Pour the creamy peanut dressing over the salad mixture and toss gently until everything is evenly coated. Serve immediately for the best texture.

Tips & Variations

For extra crunch, toast some chopped peanuts and sprinkle on top before serving.
Swap chicken for tofu or shrimp for a different protein option.
Adjust the peanut dressing’s thickness by adding more warm water if desired.
Use leftover chilled rice for best results; freshly cooked hot rice won’t crisp up properly.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The crispy rice may lose some crunch over time. Reheat gently in a skillet to restore crispiness, or enjoy cold as a refreshing salad.

How to Serve

A white bowl filled with a base layer of fluffy, white rice mixed with bright green peas and small red cherry tomato pieces. On top of the rice, there are sliced grilled chicken strips with a light brown char on the edges, arranged in a fan shape in the center. The dish is sprinkled with crispy golden-brown fried onions, and fresh green cilantro leaves are scattered on top and around the edges. A creamy, light orange sauce is drizzled over everything in thin lines, adding a rich texture and color contrast. The bowl is placed on a white marbled surface with a soft gray cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, brown rice can be used, but it may not crisp up as well as jasmine rice. Use chilled, cooked brown rice and cook it slowly to get some crispiness.

How do I prevent the rice from sticking to the skillet?

Make sure the oil is hot before adding the rice and avoid stirring the rice while it crisps. Using a well-seasoned or non-stick skillet also helps minimize sticking.