Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

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.)

¼ cup fresh cilantro (Chopped.)

½ cup creamy peanut butter (Main ingredient.)

3 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon fresh ginger (Finely grated.)

2 to 4 tablespoons warm water (To adjust consistency.)

Instructions

How to Make Chicken Crispy Rice Salad

Marinate the Chicken: Combine chicken, soy sauce, cornstarch, and garlic in a bowl. Toss well and let it sit.

Cook the Chicken: Heat 1 tablespoon oil in a skillet and cook chicken for 6-8 minutes until golden and fully cooked, then remove.

Heat the Skillet: Add remaining oil to skillet and heat.

Crisp the Rice: Spread chilled rice in skillet, cook undisturbed for 5-7 minutes until golden and crispy.

Flip and Cook More: Gently flip rice sections and continue cooking for another 6-8 minutes until crispy.

Make the Peanut Dressing: Whisk peanut butter, lime juice, honey, ginger, and warm water in a bowl until smooth.

Combine Ingredients: In a bowl, mix crispy rice, cooked chicken, veggies, and cilantro, mix gently.

Dress the Salad: Pour peanut dressing over salad and toss gently until evenly coated.

Nutrition

• Calories: 550 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 14 g
• Cholestérol: 70 mg
• Sodium: 800 mg
• Glucides Totaux: 70 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 6 g
• Protéines: 30 g