Description
A vibrant and satisfying salad made with golden crispy rice, tender chicken, fresh crunchy vegetables, and a creamy peanut dressing that brings everything together with bold, balanced flavor.
Ingredients
- Cooked jasmine rice: 3 cups, chilled
- Boneless skinless chicken breast: 400 grams, thinly sliced
- Cornstarch: 1 tablespoon
- Soy sauce: 2 tablespoons
- Fresh garlic: 2 cloves, minced
- Neutral cooking oil: 3 tablespoons
- Red cabbage: 1 cup, finely sliced
- Carrots: 1 cup, julienned
- Cucumber: 1 cup, sliced
- Green onions: 3 stalks, sliced
- Fresh cilantro: 0.25 cup, chopped
- Creamy peanut butter: 0.5 cup
- Fresh lime juice: 3 tablespoons
- Honey: 1 tablespoon
- Fresh ginger: 1 teaspoon, finely grated
- Warm water: 2 to 4 tablespoons
Instructions
- Place the sliced chicken in a bowl, add soy sauce, cornstarch, and minced garlic, then toss until evenly coated.
- Heat 1 tablespoon of oil in a large skillet over medium heat and cook the chicken for 6 to 8 minutes until golden and fully cooked, then remove and set aside.
- Add the remaining oil to the skillet and allow it to heat evenly.
- Spread the chilled rice into the skillet in an even layer and cook without stirring until the bottom becomes golden and crispy.
- Gently flip sections of the rice and continue cooking for another 6 to 8 minutes until crispy on multiple sides.
- In a bowl, whisk together peanut butter, lime juice, honey, grated ginger, and warm water until smooth and pourable.
- In a large bowl, combine crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
- Pour the peanut dressing over the salad and toss gently until evenly coated.
Notes
- Use chilled rice straight from the refrigerator to achieve the crispiest texture.
- Store the crispy rice separately if making ahead to preserve crunch.
- Add warm water gradually to the dressing to control thickness.
- Reheat rice briefly in a skillet to restore crispiness before serving leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: chicken crispy rice salad, peanut dressing salad, crunchy rice salad, chicken salad bowl, easy dinner salad