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Crispy Rice Salad with Chicken and Creamy Peanut Dressing Recipe

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★★★★★

4.5 from 104 reviews

This Chicken Crispy Rice Salad with Creamy Peanut Dressing is a delightful fusion dish featuring golden, crispy jasmine rice, tender marinated chicken, fresh colorful veggies, and a rich, tangy peanut dressing. Perfect for a refreshing yet hearty meal, it balances textures and flavors beautifully with a hint of Asian-inspired flair.

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 and Herbs

  • 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 well to coat the chicken evenly and allow it to sit for several minutes to absorb the flavors.
  2. 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 until it turns golden brown and is fully cooked. Once done, 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 to prepare for crisping the rice.
  4. Crisp the Rice: Spread the chilled cooked jasmine rice evenly in the hot skillet. Allow it to cook undisturbed for 5 to 7 minutes so the bottom layer can become golden and crispy.
  5. Flip and Cook More: Gently flip the rice in sections using a spatula and continue cooking for another 6 to 8 minutes until the other side also becomes crispy and golden brown.
  6. Make the Peanut Dressing: In a bowl, whisk together creamy peanut butter, fresh lime juice, honey, grated fresh ginger, and 2 to 4 tablespoons of warm water until smooth and creamy. Adjust the water to achieve desired consistency.
  7. Combine Ingredients: In a large mixing bowl, combine the crispy rice, cooked chicken, finely sliced red cabbage, julienned carrots, sliced cucumber, sliced green onions, and chopped fresh cilantro. Mix gently to combine all ingredients.
  8. 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 for best texture and flavor.

Notes

  • Chilling the jasmine rice before frying helps in achieving extra crispiness.
  • You can substitute peanut butter with almond butter for a different nutty flavor.
  • Adjust the honey in the dressing based on your preferred sweetness level.
  • Use a non-stick skillet to prevent sticking while crisping the rice.
  • For a gluten-free version, use tamari or a gluten-free soy sauce.
  • Serve immediately after dressing to maintain the crisp texture of the rice.

Keywords: Chicken crispy rice salad, peanut dressing, crispy rice, Asian salad, healthy chicken salad, easy dinner recipe

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