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)

Jump to Recipe

Introduction

This Chicken Crispy Rice Salad with Creamy Peanut Dressing combines crunchy textures and vibrant flavors for a refreshing meal. The crispy rice and tender chicken pair beautifully with fresh vegetables and a rich, tangy peanut dressing.

A white bowl filled with a base layer of white rice mixed with green peas and small pieces of red tomato. On top, there are sliced grilled chicken pieces arranged neatly, showing white tender meat with a browned crust. Scattered crispy fried onions add a crunchy golden layer, while fresh green cilantro leaves are placed over and around the chicken. The dish is finished with a drizzle of creamy orange sauce spread evenly across the top. The bowl sits on a white marbled surface with a grey 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 (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

Step 1: In a bowl, combine the sliced chicken, soy sauce, cornstarch, and minced garlic. Toss well to coat and let it marinate while you prepare other ingredients.
Step 2: Heat 1 tablespoon of oil in a skillet over medium heat. Add the marinated chicken and cook for 6-8 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 it up. Spread the chilled jasmine rice evenly in the skillet.
Step 4: Cook the rice undisturbed for 5-7 minutes until the bottom is golden and crispy. Carefully flip sections of the rice and cook for another 6-8 minutes to crisp the other side.
Step 5: While the rice crisps, whisk together the creamy peanut butter, fresh lime juice, honey, grated ginger, and warm water in a bowl. Add warm water gradually to reach a smooth, pourable consistency.
Step 6: In a large bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and chopped cilantro. Toss gently to mix.
Step 7: Pour the peanut dressing over the salad and toss gently until everything is evenly coated. Serve immediately for the best texture.

Tips & Variations

Use day-old or well-chilled rice to ensure it crisps well without sticking.
Substitute chicken with tofu or shrimp for a different protein option.
Add crushed peanuts on top for extra crunch and garnish.
If you prefer a spicier dressing, add a dash of chili sauce or flakes to the peanut dressing.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The crispy rice is best when eaten fresh but can be reheated in a skillet to regain some crunch. The peanut dressing can be stored in the fridge and stirred before use. Avoid mixing the salad fully until ready to serve to prevent sogginess.

How to Serve

A white plate filled with fried rice that is mostly light brown in color with some green peas and bright green leafy vegetables mixed in. On top, there are crispy golden brown crunchy pieces scattered all over. The dish is drizzled with a creamy light orange sauce in thin lines, and fresh dark green cilantro leaves are spread on the top as garnish. The plate is placed on a white marbled surface. 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, you can use brown rice, but it may not crisp up as evenly or quickly as jasmine rice due to its different texture. Make sure the rice is well chilled for best results.

How do I make sure the chicken stays tender and juicy?

Marinate the chicken with soy sauce and cornstarch to help retain moisture and give it a crispy coating. Cooking over medium heat allows it to cook fully without drying out.