Introduction

This Chicken Crispy Rice Salad with Creamy Peanut Dressing is a delightful combination of textures and flavors. Crispy jasmine rice pairs perfectly with tender chicken and fresh veggies, all brought together by a rich, tangy peanut dressing. It’s a refreshing, satisfying dish perfect for lunch or dinner.

A large white bowl sits on a white marbled surface filled with a colorful layered salad. Starting from the left, there are pale green diced avocado pieces, next to bright green edamame beans, followed by chopped light brown peanuts. At the center top, there are small green cucumber slices and bright red diced bell peppers. To the right, dark brown fried rice fills a big section, bordered by thin strands of purple cabbage on the far left and right edges. Fresh green leafy herbs are scattered lightly on the cucumber and peppers. A creamy beige peanut sauce topped with dark red chili paste rests in the middle on top of the peanuts and rice. 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 (such as vegetable or canola)
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 slices with soy sauce, cornstarch, and minced garlic. Toss well and let it marinate for several minutes.
Step 2: Heat 1 tablespoon of the cooking oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes until golden and fully cooked. Remove chicken and set aside.
Step 3: Add the remaining 2 tablespoons of oil to the skillet and heat it well.
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: Carefully flip sections of the rice and cook for an additional 6-8 minutes to crisp the other side.
Step 6: While the rice crisps, prepare the peanut dressing by whisking peanut butter, lime juice, honey, grated ginger, and warm water in a bowl until smooth. Adjust water to your desired consistency.
Step 7: In a large mixing bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro. Toss gently to mix.
Step 8: Pour the peanut dressing over the salad and toss gently again to evenly coat all ingredients.
Step 9: Serve immediately to enjoy the crisp textures and fresh flavors.

Tips & Variations

For extra crunch, add chopped peanuts or toasted sesame seeds on top before serving.
Use leftover rice that has been chilled overnight for the best crispy texture.
Substitute chicken with tofu or shrimp for a different protein option.
Adjust the peanut dressing’s sweetness and tanginess by varying the honey and lime juice amounts to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rice will lose its crispiness over time, so reheat gently in a skillet if desired. It’s best to keep the peanut dressing separate and add it fresh when serving.

How to Serve

A close-up view of a white bowl filled with a colorful layered dish, starting with a base of dark brown crispy rice in the center, surrounded by bright purple shredded cabbage on the right side and fresh green cucumber slices scattered on the left and bottom edges. On top of the rice is a thick drizzle of creamy light brown peanut sauce with a dollop of dark red chili paste in the center. Edamame beans and small bits of red bell pepper are sprinkled around for added color and texture. In the blurred background, a jar with a spoon inside holds more of the peanut sauce. The scene rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply replace the chicken with firm tofu or chickpeas for a vegetarian version without sacrificing protein.

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

Make sure to use chilled rice and enough oil heated well before adding rice. Avoid stirring while the rice is cooking so it can crisp up evenly before flipping gently.