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–+ servings
Chicken Crispy Rice Salad

Irresistible Chicken Crispy Rice Salad with Creamy Peanut Bliss

Enjoy a delightful Chicken Crispy Rice Salad, featuring vibrant flavors and a creamy peanut dressing, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Chicken
  • 2 cups Jasmine Rice Chilled for best crunch
  • 1 lb Boneless Skinless Chicken Breast Thinly sliced
  • 3 tablespoons Cornstarch For crispy coating
  • 3 tablespoons Soy Sauce Substitute with tamari for gluten-free
  • 2 cloves Fresh Garlic Minced
  • 2 tablespoons Neutral Cooking Oil For frying chicken and crisping rice
For the Vegetables
  • 1 cup Red Cabbage Chopped
  • 1 cup Carrots Julienned
  • 1 cup Cucumber Diced
  • 1 bunch Green Onions Sliced
  • 1 cup Fresh Cilantro Chopped
For the Creamy Peanut Dressing
  • 1/2 cup Creamy Peanut Butter Substitute with almond or sunflower butter for nut allergies
  • 2 tablespoons Fresh Lime Juice Fresh for maximum flavor
  • 2 tablespoons Honey Substitute with maple syrup for vegan option
  • 1 teaspoon Fresh Ginger Grated
  • 3 tablespoons Warm Water Adjust consistency as needed

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a mixing bowl, combine thinly sliced boneless, skinless chicken breast with soy sauce, cornstarch, and minced garlic. Toss well, let marinate for 10 minutes.
  2. Cook the Chicken: Heat oil in a skillet over medium heat. Add marinated chicken and cook for 6-8 minutes until golden brown. Transfer chicken to a plate.
  3. Prepare Crispy Rice: In the same skillet, add another tablespoon of oil and spread chilled jasmine rice. Cook undisturbed for 5-7 minutes until the bottom is golden and crispy.
  4. Flip the Rice: Carefully flip sections of rice using a spatula. Cook for an additional 6-8 minutes until crispy throughout.
  5. Make the Peanut Dressing: Whisk together peanut butter, lime juice, honey, ginger, and warm water in a bowl until creamy.
  6. Assemble the Salad: In a large bowl, combine crispy rice, chicken, and fresh vegetables. Mix in cilantro.
  7. Dress the Salad: Pour peanut dressing over salad, toss gently to combine, and serve immediately.

Nutrition

Serving: 1saladCalories: 550kcalCarbohydrates: 75gProtein: 29gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 80mgCalcium: 6mgIron: 10mg

Notes

This salad is customizable; try tofu or chickpeas for a vegetarian option. Store in an airtight container for up to 3 days.

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