Description
This vibrant salad offers a delightful interplay of textures and flavors. Tender, seasoned chicken is combined with golden, crispy rice, creating a satisfying foundation. A rich and creamy peanut dressing coats every element, imparting a savory, nutty, and slightly tangy profile. Freshly chopped green onions and crunchy roasted peanuts are generously scattered throughout, adding a burst of freshness and an extra layer of texture to this inviting dish.
Ingredients
- For the Crispy Rice:
- 2 cups cooked jasmine rice, day-old
- 2 tablespoons neutral oil (such as canola or vegetable)
- 1/2 teaspoon salt
- For the Chicken:
- 1 pound boneless, skinless chicken breast or thighs
- 1 tablespoon neutral oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup warm water (or more, for desired consistency)
- For Assembly:
- 1/2 cup chopped green onions
- 1/4 cup roasted peanuts, crushed
Instructions
- **Prepare the Crispy Rice:** If using a pan, heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Add the day-old cooked rice, spreading it evenly. Press down gently with a spatula to create a flat layer. Cook for 8-10 minutes, undisturbed, until the bottom is golden brown and crispy. Flip and cook for another 5-7 minutes until crispy on the other side. Break the crispy rice into bite-sized pieces and season with 1/2 teaspoon salt. Alternatively, for an air fryer, preheat to 375°F (190°C). Toss the day-old rice with 1 tablespoon of oil and 1/2 teaspoon salt. Spread in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket every 5-7 minutes, until golden and crispy.
- **Cook the Chicken:** While the rice cooks, pat the chicken dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from heat, let rest for a few minutes, then shred or dice into bite-sized pieces.
- **Make the Peanut Dressing:** In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, grated ginger, and minced garlic. Gradually add the warm water, whisking until the dressing is smooth and reaches your desired consistency.
- **Assemble the Salad:** In a large mixing bowl, combine the crispy rice pieces and cooked chicken. Pour the peanut dressing over the mixture and toss gently to coat everything evenly.
- **Garnish and Serve:** Transfer the salad to serving bowls. Garnish generously with chopped green onions and crushed roasted peanuts before serving.
Notes
Day-old rice is crucial for achieving the best crispy texture. Freshly cooked rice tends to be too moist.
Adjust the consistency of the peanut dressing by adding more warm water, one tablespoon at a time, until it’s pourable but still creamy.
For extra flavor, consider adding a pinch of red pepper flakes to the peanut dressing for a subtle kick.
This salad can be enjoyed warm or at room temperature.
Leftovers are best consumed within a day to maintain the crispiness of the rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 620 kcal
- Fat: 29g
- Carbohydrates: 55g
- Protein: 38g