Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing Recipe
This Chicken Crispy Rice Salad with Creamy Peanut Dressing is a vibrant and satisfying dish that combines tender, marinated chicken with perfectly crisped jasmine rice and fresh vegetables. The salad is brought together by a luscious peanut dressing with hints of lime and ginger, offering a delightful balance of flavors and textures perfect for lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Chicken and Rice
- 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)
Vegetables
- 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)
Peanut Dressing
- 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)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss everything well to ensure the chicken is evenly coated. Let it sit for a few minutes to marinate and enhance the flavor.
- Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken turns golden and is fully cooked through. Remove the chicken from the skillet and set aside.
- Heat the Skillet: Add the remaining 2 tablespoons of cooking oil to the same skillet and heat it over medium heat to prepare for crisping the rice.
- Crisp the Rice: Spread the chilled jasmine rice evenly in the hot skillet. Allow it to cook undisturbed for 5-7 minutes until the bottom layer becomes golden and crispy.
- Flip and Cook More: Gently flip sections of the rice to crisp the other side. Continue cooking for another 6-8 minutes until the rice is crispy and evenly browned on both sides.
- Make the Peanut Dressing: In a separate bowl, whisk together the creamy peanut butter, fresh lime juice, honey, finely grated ginger, and 2 to 4 tablespoons of warm water until smooth and creamy. Adjust the water to achieve your desired dressing consistency.
- Combine Ingredients: In a large bowl, mix the crispy rice, cooked chicken, sliced red cabbage, julienned carrots, sliced cucumber, green onions, and chopped cilantro. Toss gently to combine all the components evenly.
- Dress the Salad: Pour the creamy peanut dressing over the salad mixture. Toss gently once more to ensure every bite is coated with the flavorful dressing. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- Chilling the jasmine rice before crisping helps achieve a better crispy texture.
- Use a neutral oil with a high smoke point such as canola or vegetable oil for frying.
- You can adjust the peanut dressing’s sweetness or tanginess by adding more honey or lime juice according to your taste preference.
- For extra crunch, consider adding chopped peanuts or toasted sesame seeds as a garnish.
- Make sure to cook the chicken thoroughly to a safe internal temperature of 165°F (74°C).
Keywords: Chicken Crispy Rice Salad, Peanut Dressing, Asian Salad, Crispy Rice, Healthy Salad, Quick Dinner, Chicken Salad
