Description
A refreshing and crunchy Chicken Crispy Rice Salad tossed with vibrant vegetables and coated in a creamy, tangy peanut dressing. The salad features golden, crispy jasmine rice and tender pan-fried chicken breast, delivering a perfect balance of textures and flavors—ideal for a light yet satisfying meal.
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) 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
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 bowl, combine thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss thoroughly to coat and let the mixture sit to absorb the flavors and help achieve a crispy texture when cooked.
- Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside.
- Heat the Skillet: Add the remaining 2 tablespoons of oil to the same skillet and heat it up over medium heat in preparation for crisping the rice.
- Crisp the Rice: Spread the chilled cooked jasmine rice evenly in the hot skillet, pressing gently to form an even layer. Let it cook undisturbed for 5 to 7 minutes until the underside turns golden and crispy.
- Flip and Cook More: Carefully flip sections of the rice to crisp the other side. Continue cooking for another 6 to 8 minutes until all sides are golden and crispy, creating a satisfying texture contrast.
- Make the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, fresh lime juice, honey, finely grated ginger, and warm water. Adjust the amount of water as needed to achieve a smooth, pourable consistency.
- Combine Ingredients: In a large bowl, gently mix the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and chopped cilantro to combine all fresh components evenly.
- Dress the Salad: Pour the prepared peanut dressing over the salad mixture and toss gently until everything is evenly coated, ensuring every bite is rich and flavorful.
Notes
- Use chilled rice straight from the refrigerator for best crispy results when frying.
- Be gentle when flipping the rice to prevent it from breaking apart.
- Adjust honey and lime juice in the dressing to balance sweetness and acidity to your preference.
- If desired, add chopped peanuts or crushed cashews as a garnish to enhance texture.
- This dish is best served immediately to enjoy the contrast between crispy rice and fresh vegetables.
