Introduction

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

Crispy Chicken Rice Salad with Creamy Peanut Dressing Recipe - Recipe Image

Ingredients

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)
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)
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 thinly sliced chicken, soy sauce, cornstarch, and minced garlic. Toss well to coat and let it marinate briefly.
Step 2: Heat 1 tablespoon of cooking oil in a skillet over medium heat. Cook the chicken for 6-8 minutes until golden and fully cooked. Remove from the skillet and set aside.
Step 3: Add the remaining 2 tablespoons of oil to the same skillet and heat.
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 to crisp the other side. Continue cooking for another 6-8 minutes until crispy on both sides.
Step 6: Meanwhile, prepare the peanut dressing by whisking together peanut butter, lime juice, honey, grated ginger, and warm water until smooth and creamy. Adjust water to desired consistency.
Step 7: In a large bowl, gently combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
Step 8: Pour the peanut dressing over the salad and toss gently until everything is evenly coated.
Step 9: Serve immediately for the best texture and flavor.

Tips & Variations

For extra crunch, add toasted peanuts or cashews on top before serving.
Swap jasmine rice for basmati or another long-grain rice if preferred, but chilling is key for crispiness.
Use grilled or roasted chicken as an alternative to pan-fried for a different flavor profile.
Add a splash of fish sauce to the dressing for added umami depth.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The rice will soften over time, so it’s best enjoyed fresh. Reheat the crispy rice separately in a hot skillet to regain some crispness before combining with the other ingredients. Keep the dressing separate if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice for this recipe?

Yes, using leftover, chilled rice is ideal because it helps achieve the crispy texture when fried. Freshly cooked and still-warm rice tends to be too soft and sticky.

How can I make the dressing less thick?

Add warm water gradually to the peanut butter mixture until it reaches a pourable consistency. You can also add a little more lime juice or honey to balance the flavors if needed.

Crispy Chicken Rice Salad with Creamy Peanut Dressing Recipe

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★★★★★

4.7 from 56 reviews

This Chicken Crispy Rice Salad with Creamy Peanut Dressing combines tender, golden chicken and crunchy jasmine rice with fresh vegetables, all tossed in a luscious, tangy peanut dressing. A delightful balance of textures and flavors, perfect for a satisfying lunch or dinner.

Author: Lena
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 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)

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 (to adjust consistency)

Instructions

Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss everything well to coat the chicken evenly and let it sit for a few minutes to develop flavor.
Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Heat the Skillet: Add the remaining 2 tablespoons of oil to the same skillet and heat it over medium heat, preparing it for crisping the rice.
Crisp the Rice: Spread the chilled cooked jasmine rice evenly in the hot skillet. Let it cook undisturbed for 5 to 7 minutes so the bottom forms a golden, crispy crust.
Flip and Cook More: Gently flip sections of the rice to crisp the other side. Continue cooking for another 6 to 8 minutes until the rice is golden and crispy on both sides.
Make the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, fresh lime juice, honey, finely grated ginger, and 2 to 4 tablespoons of warm water until the dressing is smooth and creamy. Adjust the water to achieve your desired consistency.
Combine Ingredients: In a large mixing bowl, combine the crispy rice, cooked chicken, sliced red cabbage, julienned carrots, sliced cucumber, sliced green onions, and chopped cilantro. Gently mix to combine everything evenly.
Dress the Salad: Pour the creamy peanut dressing over the salad mixture. Toss gently until all components are evenly coated with the dressing. Serve immediately for the best texture and flavor.