Description
A vibrant salad with golden crispy rice, tender marinated chicken, and fresh veggies, all bound together by a nutty, tangy peanut dressing. Bold flavors and satisfying textures make this dish a crowd-pleasing, light comfort food.
Ingredients
2 boneless chicken breasts, sliced
1 cup jasmine rice, chilled
1/4 cup soy sauce, gluten-free (if needed)
2 garlic cloves, minced
1 tbsp cornstarch
2 cups shredded cabbage
1/2 cup carrots, julienned
1/2 cup cucumber, julienned
2 green onions, sliced
1/4 cup cilantro leaves
2 cups natural peanut butter
1/2 cup plain Greek yogurt
2 tbsp lime juice
1 tsp cumin
1 tbsp honey
2 tbsp neutral oil (e.g., canola)
Salt to taste
Lime wedges for garnish
Instructions
Preheat a large skillet over medium. Toss chilled rice with a pinch of salt and dry cornstarch; add to the hot skillet and cook for 8–10 minutes, tossing occasionally, until rice is golden and crisp. Remove and set aside.
In a bowl, marinate chicken slices in soy sauce, garlic, and cornstarch for 20 minutes. Cook in the skillet with 1 tbsp oil until just done (8–10 minutes). Reserve.
Whisk peanut butter, Greek yogurt, lime juice, cumin, honey, and 2 tbsp oil until smooth. Adjust salt and sweetness.
In a large bowl, combine crisp rice, cooked chicken, cabbage, carrots, cucumber, green onions, and cilantro. Drizzle with dressing and toss gently. Serve chilled or at room temperature with lime wedges.
Notes
Chill rice for 30 minutes before cooking to achieve crispiness.
Use a nonstick wok or cast-iron skillet for best results.
Marinate chicken longer (up to 1 hour) for deeper flavor.
Store leftovers in an airtight container for 1 day; refrigerated rice may lose crispness.
For vegetarian version, replace chicken with tofu or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg