Introduction

This Chicken Crispy Rice Salad combines tender, crispy chicken with crunchy vegetables and a creamy peanut dressing for a refreshing and satisfying meal. The key to success is getting the rice perfectly crispy, adding wonderful texture to every bite.

This dish is presented in a white bowl filled with four main layers. The bottom layer is white rice scattered with green peas and small pieces of red tomato. Above that is a layer of golden crispy bits mixed with fresh green cilantro leaves. The third layer consists of sliced grilled chicken breast pieces, lightly browned outside and white inside, arranged neatly on top. The dish is finished with a drizzle of creamy orange-colored sauce spread across the chicken and other ingredients. The overall look is colorful with white, green, red, golden brown, and orange tones, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked jasmine rice, chilled
400 grams boneless skinless chicken breast, thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 cloves fresh garlic, minced
3 tablespoons neutral cooking oil
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
For the Peanut Dressing:
0.5 cup creamy peanut butter
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 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 cooking oil in a large 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 over medium-high heat.
Step 4: Spread the chilled jasmine rice evenly in the skillet. Cook undisturbed for 5-7 minutes until the bottom is golden and crispy.
Step 5: Gently flip sections of the rice to crisp the other side. Continue cooking for another 6-8 minutes until crispy throughout. Remove from heat.
Step 6: In a small bowl, whisk together the peanut butter, lime juice, honey, grated ginger, and warm water until smooth and creamy. Adjust water to reach desired dressing consistency.
Step 7: In a large mixing bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and chopped cilantro. Toss gently to mix.
Step 8: Pour the peanut dressing over the salad and toss lightly until everything is evenly coated. Serve immediately for the best texture.

Tips & Variations

Use chilled rice from the fridge for the crispiest texture; freshly cooked rice can be too soft and sticky.
For extra flavor, top with more fresh cilantro or a sprinkle of crushed peanuts.
Swap jasmine rice for basmati or even brown rice if preferred, adjusting cook times for crispiness.
Add a dash of chili flakes to the dressing for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice will lose some crispiness when stored, so reheat gently in a skillet or microwave to revive texture. Dressing can be stored separately to keep salad fresh longer.

How to Serve

A white bowl holds a layered dish starting with a base of white rice mixed with green peas and small pieces of red tomato. On top of the rice is a layer of crispy golden-brown fried bits, followed by slices of grilled chicken breast with a light brown char on the outside and white meat inside. Fresh green cilantro leaves are scattered over the chicken, and the dish is drizzled generously with a creamy, light brown sauce. The bowl sits on a white marbled surface with a gray cloth partly visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and add more moisture and flavor. Just adjust cooking time slightly to ensure they’re fully cooked through.

How do I get the rice crispy without it sticking to the pan?

Make sure to use a non-stick or well-seasoned skillet and enough oil. Spread the rice evenly in a thin layer and cook undisturbed to let a crust form before flipping gently.