Introduction

This Chicken Crispy Rice Salad brings together crunchy textures and vibrant flavors in one refreshing dish. Tossed with a creamy peanut dressing, it’s a delightful meal perfect for lunch or a light dinner.

A white bowl filled with soft white rice as the base layer, topped by a layer of crispy golden-brown fried onions and bright green peas with small pieces of red tomato mixed in. On top of this, there are slices of grilled chicken breast, showing tender white meat with a slightly charred brown crust. Fresh green cilantro leaves are scattered over everything, and the dish is finished with a generous drizzle of creamy light brown sauce covering the top. The bowl sits on a white marbled surface with a grey cloth nearby. 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 cooking oil in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown 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 until hot.
Step 4: Spread the chilled jasmine rice evenly in the skillet. Let it cook undisturbed for 5-7 minutes until the bottom turns golden and crispy.
Step 5: Carefully flip sections of the rice and continue cooking for another 6-8 minutes to crisp the other side. Remove the crispy rice from the heat.
Step 6: In a small bowl, whisk together the peanut butter, fresh lime juice, honey, grated ginger, and 2 to 4 tablespoons of warm water until smooth and creamy. Adjust water to reach desired dressing consistency.
Step 7: In a large bowl, gently mix the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
Step 8: Pour the peanut dressing over the salad and toss gently to coat everything evenly.
Step 9: Serve immediately to enjoy the crisp textures and vibrant flavors.

Tips & Variations

For extra spice, add a dash of chili flakes to the peanut dressing.
Swap chicken for tofu or shrimp for a different protein option.
Use brown rice for a nuttier flavor and added fiber.
Make sure the rice is well chilled before frying to achieve maximum crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The crispy rice may soften over time; reheat gently in a skillet to revive some crispiness. The peanut dressing is best mixed fresh before serving to maintain its creamy texture.

How to Serve

A white bowl filled with a base layer of white rice mixed with bright green peas and small red tomato pieces, topped with crispy golden fried onions and sliced grilled chicken breast with a juicy white center and a browned outer edge. Over the chicken and onions, there is a drizzle of creamy light brown sauce spread evenly across the top. Fresh green cilantro leaves are scattered around the bowl, adding a fresh touch. The bowl is placed on a white marbled surface with a gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this salad?

Yes, jasmine rice is preferred for its aroma and texture, but you can substitute with basmati or brown rice. Just ensure the rice is well chilled to get that crispy effect when frying.

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

Marinating the chicken in soy sauce and cornstarch helps tenderize and create a crispy coating. Avoid overcooking by watching it closely and removing it from heat as soon as it’s cooked through.