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Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing Recipe

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★★★★★

4.9 from 772 reviews

This Chicken Crispy Rice Salad with Creamy Peanut Dressing offers a delightful combination of textures and flavors. Tender, golden fried chicken pairs perfectly with crispy jasmine rice and fresh vegetables, all tossed in a luscious, tangy peanut dressing. It’s a refreshing and satisfying dish that’s perfect for a light lunch or dinner.

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

  1. Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss everything together well and let it sit for at least 10 minutes to absorb the flavors.
  2. Cook the Chicken: Heat 1 tablespoon of the neutral cooking oil in a skillet over medium-high heat. Add the marinated chicken slices and cook for 6 to 8 minutes, stirring occasionally until the chicken turns golden brown and is fully cooked through. Remove the chicken from the skillet and set aside.
  3. Heat the Skillet: Add the remaining 2 tablespoons of oil to the same skillet and heat it over medium heat, preparing for crisping the rice.
  4. Crisp the Rice: Spread the chilled cooked jasmine rice evenly in the hot skillet. Let it cook undisturbed for 5 to 7 minutes to develop a golden, crispy bottom layer.
  5. Flip and Cook More: Gently flip the rice in sections to expose other parts to the heat. Continue cooking for an additional 6 to 8 minutes until the rice is crispy on multiple sides.
  6. Make the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, fresh lime juice, honey, finely grated ginger, and 2 tablespoons of warm water. Add more warm water as needed to reach a smooth, pourable consistency.
  7. Combine Ingredients: In a large mixing bowl, toss the crispy rice, cooked chicken, sliced red cabbage, julienned carrots, sliced cucumber, green onions, and chopped fresh cilantro gently to combine all components.
  8. Dress the Salad: Pour the creamy peanut dressing over the salad mixture and toss gently until everything is evenly coated. Serve immediately to enjoy the crispy textures and fresh flavors.

Notes

  • Use chilled cooked rice for best crisping results to avoid mushiness.
  • Adjust the amount of warm water in the dressing for your preferred consistency.
  • You can substitute chicken breast with thigh meat for juicier results.
  • For a spicier kick, consider adding a drizzle of chili oil to the dressing.
  • Serve the salad immediately after dressing to maintain the crispiness of the rice.

Keywords: Chicken crispy rice salad, peanut dressing, Asian salad, crunchy rice salad, healthy chicken salad

Find it online: https://chefmilacook.com/savor-chicken-crispy-rice-salad-with-creamy-peanut-dressing-recipe/