Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing Recipe
Enjoy a vibrant and flavorful Chicken Crispy Rice Salad featuring tender, golden chicken and crispy jasmine rice tossed with fresh vegetables and a creamy, tangy peanut dressing. This dish balances textures and flavors perfectly for a satisfying meal that’s both refreshing and hearty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- 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 thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss well to coat the chicken evenly and let it sit to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Heat the Skillet: Add the remaining 2 tablespoons of oil to the skillet and allow it to heat up, preparing for crisping the rice.
- Crisp the Rice: Spread the chilled jasmine rice evenly in the hot skillet. Cook undisturbed for 5-7 minutes until the underside turns golden and crispy.
- Flip and Cook More: Carefully flip sections of the rice to crisp the other side, cooking for an additional 6-8 minutes until evenly crispy and golden brown.
- Make the Peanut Dressing: In a bowl, whisk together creamy peanut butter, fresh lime juice, honey, grated ginger, and warm water until smooth and pourable. Adjust water quantity to achieve desired consistency.
- Combine Ingredients: In a large mixing bowl, gently toss the crispy rice, cooked chicken, sliced red cabbage, carrots, cucumber, green onions, and chopped cilantro together.
- Dress the Salad: Pour the peanut dressing over the salad mixture and toss gently to coat all ingredients evenly with the creamy dressing. Serve immediately.
Notes
- Use chilled rice to achieve the best crispy texture in the skillet.
- Adjust the amount of warm water in the peanut dressing to make it thinner or thicker based on preference.
- For a spicier kick, add a dash of chili flakes to the peanut dressing.
- Ensure the skillet is hot before adding rice to get optimal crispiness.
- This salad is best served fresh to retain the crispiness of the rice and vegetables.
Keywords: crispy rice salad, chicken salad, peanut dressing, quick dinner, Asian-inspired salad, crispy chicken, jasmine rice salad
