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Chicken Crispy Rice Salad with Creamy Peanut Dressing Recipe

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★★★★★

4.4 from 127 reviews

Savor a delightful Chicken Crispy Rice Salad featuring golden, crispy jasmine rice paired with tender, soy-marinated chicken breast and fresh crunchy vegetables. Tossed in a creamy, tangy peanut dressing with lime, honey, and ginger, this refreshing salad balances textures and bold flavors, making it a perfect light meal or side dish.

Ingredients

Scale

For the 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)

For the Vegetables

  • 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 Creamy 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

  1. Marinate the Chicken: In a bowl, combine thinly sliced chicken breast, soy sauce, cornstarch, and minced garlic. Toss everything well to coat the chicken evenly and let it sit for a few 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 slices and cook for 6 to 8 minutes until they turn golden brown and are fully cooked through. Remove the cooked chicken from the skillet and set aside.
  3. Heat the Skillet: Add the remaining 2 tablespoons of oil to the same skillet and increase the heat slightly to get the oil hot and ready 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 until the bottom layer becomes golden and crispy.
  5. Flip and Cook More: Gently flip sections of the rice to expose the uncooked side to the skillet. Continue cooking for another 6 to 8 minutes until the rice is crispy and golden all over.
  6. Make the Peanut Dressing: In a separate bowl, whisk together creamy peanut butter, fresh lime juice, honey, grated fresh ginger, and 2 to 4 tablespoons of warm water. Adjust the water quantity slowly until the dressing reaches a smooth and pourable consistency.
  7. Combine Ingredients: In a large mixing bowl, combine the crispy rice, cooked chicken, finely sliced red cabbage, julienned carrots, sliced cucumbers, green onions, and chopped fresh cilantro. Gently toss to distribute the ingredients evenly.
  8. Dress the Salad: Pour the prepared creamy peanut dressing over the salad mixture. Toss gently but thoroughly until all components are evenly coated in the dressing.

Notes

  • Chilling the cooked jasmine rice before frying is essential to achieve a crispy texture without it becoming mushy.
  • Be gentle when flipping the rice to keep the crispy sections intact.
  • Adjust the peanut dressing’s thickness by adding warm water gradually until desired consistency is reached.
  • This salad is best enjoyed fresh to maintain the crispiness of the rice and freshness of the vegetables.
  • You can substitute neutral cooking oil with peanut or canola oil if preferred for slight flavor variations.

Keywords: Chicken crispy rice salad, peanut dressing salad, crispy rice salad, Asian chicken salad, creamy peanut dressing

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