Description
Enjoy a delightful fusion of flavors and textures with this Chicken Crispy Rice Salad topped with a luscious Creamy Peanut Dressing. Crispy rice provides a satisfying crunch while tender chicken and fresh veggies balance the dish perfectly.
Ingredients
Scale
Rice:
- 3 cups cooked jasmine rice (Chilled for crispy texture.)
Chicken:
- 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.)
Salad:
- 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: Combine chicken, soy sauce, cornstarch, and garlic in a bowl. Toss well and let it sit.
- Cook the Chicken: Heat 1 tablespoon oil in a skillet and cook chicken for 6-8 minutes until golden and fully cooked, then remove.
- Heat the Skillet: Add remaining oil to skillet and heat.
- Crisp the Rice: Spread chilled rice in skillet, cook undisturbed for 5-7 minutes until golden and crispy.
- Flip and Cook More: Gently flip rice sections and continue cooking for another 6-8 minutes until crispy.
- Make the Peanut Dressing: Whisk peanut butter, lime juice, honey, ginger, and warm water in a bowl until smooth.
- Combine Ingredients: In a bowl, mix crispy rice, cooked chicken, veggies, and cilantro, mix gently.
- Dress the Salad: Pour peanut dressing over salad and toss gently until evenly coated.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 45mg