Crispy Rice Salad with Chicken and Creamy Peanut Dressing Recipe
Experience the perfect harmony of textures and flavors with this Chicken Crispy Rice Salad featuring tender, golden chicken slices atop crisped jasmine rice, vibrant fresh vegetables, and a luscious creamy peanut dressing that ties it all together for a refreshing yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
For the Salad
- 3 cups cooked jasmine rice, chilled for crispy texture
- 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 (such as vegetable or canola 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
- Marinate the Chicken: In a mixing bowl, combine the sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss everything well to coat the chicken evenly and let it sit for a few minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a large skillet over medium heat. Add the marinated chicken and cook for 6-8 minutes, turning occasionally until the chicken pieces are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Heat the Skillet: Add the remaining 2 tablespoons of oil to the same skillet and heat it over medium heat until shimmering.
- Crisp the Rice: Spread the chilled jasmine rice evenly in the hot skillet. Allow it to cook undisturbed for 5-7 minutes so the bottom layer becomes golden and crispy.
- Flip and Cook More: Using a spatula, gently flip sections of the rice to crisp the other side. Continue cooking for another 6-8 minutes until the rice is crispy and golden on multiple sides.
- Make the Peanut Dressing: In a bowl, whisk together creamy peanut butter, fresh lime juice, honey, grated ginger, and warm water. Add the water gradually to reach a smooth, pourable consistency.
- Combine Ingredients: In a large mixing bowl, gently combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and chopped cilantro.
- Dress the Salad: Pour the peanut dressing over the salad mixture and toss gently until everything is evenly coated with the creamy dressing. Serve immediately to enjoy the crisp textures.
Notes
- Top with extra fresh cilantro for added brightness and freshness.
- Store leftovers in an airtight container in the refrigerator to maintain the texture and flavor; consume within 1-2 days for best quality.
- If you prefer a spicier kick, add a dash of chili flakes or Sriracha to the peanut dressing.
Keywords: Chicken crispy rice salad, creamy peanut dressing, crispy rice bowl, Asian chicken salad, peanut sauce salad
