Chicken Crispy Rice Salad with Peanut Dressing Recipe
This Chicken Crispy Rice Salad with Peanut Dressing is a delightful fusion dish combining crunchy, golden rice with tender soy-marinated chicken and fresh vegetables, all tossed in a creamy, tangy peanut dressing. Perfect for a light lunch or dinner, it offers a satisfying blend of textures and flavors that make every bite fresh and exciting.
- 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
Chicken and Rice
- 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
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
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon fresh ginger, finely grated
- 2 to 4 tablespoons warm water
Instructions
- Marinate and Cook Chicken: Place the sliced chicken in a bowl, add soy sauce, cornstarch, and minced garlic, then toss until the chicken is evenly coated with the marinade. Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare Crispy Rice: Add the remaining 2 tablespoons of oil to the same skillet and allow it to heat evenly over medium heat. Spread the chilled jasmine rice into the skillet in an even layer and cook without stirring so the bottom becomes golden and crispy. After about 6 to 8 minutes, gently flip sections of the rice and continue cooking until crispy on multiple sides, achieving a crunchy texture throughout.
- Make Peanut Dressing: In a bowl, whisk together creamy peanut butter, fresh lime juice, honey, grated ginger, and 2 to 4 tablespoons of warm water until the dressing is smooth and pourable. Adjust the amount of water to reach your desired consistency.
- Assemble the Salad: In a large bowl, combine the crispy rice, cooked chicken, finely sliced red cabbage, julienned carrots, sliced cucumber, green onions, and chopped cilantro. Drizzle the peanut dressing over the salad and toss gently until everything is evenly coated.
Notes
- Use chilled rice straight from the refrigerator to achieve the crispiest texture.
- Store crispy rice separately if preparing ahead to preserve crunchiness.
- Add warm water gradually to the peanut dressing to control the thickness and consistency.
- Reheat rice briefly in a skillet to restore crispiness when serving leftovers.
Keywords: Chicken crispy rice salad, peanut dressing, Asian chicken salad, crispy rice recipe, easy chicken salad, gluten-free salad option