Savor Chicken Crispy Rice Salad with Creamy Peanut Dressing

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

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.)

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.)

Directions

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
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Cholesterol: 70 mg
• Sodium: 800 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 30 g