Description
A vibrant, crunchy salad with pan-fried crispy jasmine rice clusters, tender savory chicken, fresh veggies, and a creamy peanut-lime dressing. A complete, flavor-packed meal ready in 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.)
0.25 cup fresh cilantro (Chopped.)
0.5 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
- 1. Ensure rice is cooked and thoroughly chilled. Prepare all vegetables and slice chicken thinly.
- 2. In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, and grated ginger. Gradually whisk in warm water, one tablespoon at a time, until dressing is smooth and pourable. Set aside.
- 3. Pat chicken slices dry with paper towels. Toss in a bowl with cornstarch until evenly coated.
- 4. Heat 1.5 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Add the coated chicken in a single layer (cook in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- 5. Add remaining 1.5 tablespoons of oil to the same skillet. Add chilled rice in an even layer, pressing down slightly. Cook undisturbed for 3-4 minutes until the bottom is golden and crispy. Flip sections and continue cooking until crispy throughout. Break into clusters and remove from heat.
- 6. In a large serving bowl, combine crispy rice clusters, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
- 7. Pour the dressing over the salad and toss gently to combine everything evenly. Serve immediately.
Notes
- For best results, use day-old chilled rice. Freshly cooked rice is too moist and won’t get as crispy.
- To make gluten-free, use tamari or certified gluten-free soy sauce.
- For a nut-free version, substitute sunflower seed butter for the peanut butter.
- Store components separately for meal prep. Assemble just before eating to keep the rice crispy.
- Adjust dressing consistency with more warm water if it thickens upon standing.
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg