This Crispy Rice Chicken Salad is a game-changer for weeknight dinners or lunches. It’s the ultimate combination of textures: crunchy golden rice, tender chicken and a refreshing salad. Tossed in a sweet and tangy dressing, this dish hits all the right notes. Whether you’re looking to impress guests or simply elevate your salad game, this recipe has you covered.
How to make crispy rice:
- Cook the rice: Start with raw white rice (Jasmine or Basmati works best). Cook it using your preferred method—either in a rice cooker or on the stovetop.
- Cool the rice: Allow the rice to cool completely. To speed up the process, place it in the fridge. Cooling dries out the grains, which is essential for creating a crispy texture during cooking.
- Season the Rice: In a mixing bowl, combine the cooled rice with soy sauce, sesame oil, and olive oil. Mix until coated evenly.
- Bake the rice: Spread the rice into a thin, even layer on a baking tray. Preheat your oven to 200°C fan-forced and bake the rice for 40–50 minutes. Stir the rice every 10–15 minutes to ensure it browns evenly and crisps up nicely.
What goes in my Crispy Rice Chicken Salad:
Chicken: A lean protein rich in amino acids
Snow Peas: Low in calories and high in vitamin C and fibre
Wombok or Chinese cabbage: Hydrating and packed with vitamin K and fibre
Carrot: Full of beta-carotene for eye and skin health, adding natural sweetness and crunch.
Almonds: Rich in healthy fats, magnesium, and vitamin E
Spring Onion: Source of antioxidants
Crispy Rice Chicken Salad
4
servings20
minutes50
minutesIngredients
- Crispy rice:
3 cups cooked and cooled white rice (I use Jasmine or Basmati)
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp olive oil
- Chicken marinade:
1kg chicken thigh
2 tbsp hoisin sauce
2 tbsp soy sauce
3 garlic cloves, minced
1 small knob of ginger, minced or grated
- Salad:
4 cups wombok cabbage, thinly sliced
1 cup snow peas, sliced into match sticks
1.5 medium carrots, sliced into match sticks
2 spring onions, sliced
1/2 cup slivered almonds, toasted
- Dressing:
4 tbsp white vinegar (just ordinary vinegar)
2 tbsp honey
2 tbsp soy sauce, all purpose or light
2 tsp sesame oil
5 tbsp olive oil
Directions
- Crispy Rice:
- Preheat the oven to 200°C fan-forced.
- Spread cooked and cooled rice onto a tray. If using microwave rice, skip heating and spread directly.
- Mix soy sauce, sesame oil, and olive oil into the rice and flatten it into a thin layer on the tray.
- Bake for 40–50 minutes, stirring every 10–15 minutes to ensure even browning.
- Chicken:
- In a bowl, marinate the chicken thighs with hoisin sauce, soy sauce, garlic, and ginger.
- BBQ or pan-fry the chicken until cooked through. Remove, let it rest briefly, and slice thinly.
- Dressing:
- Combine all dressing ingredients in a jar and shake well to emulsify.
- Assemble the Salad:
- In a large serving bowl, layer the cabbage, snow peas, carrots, spring onions, and toasted almonds. Add the sliced chicken and crispy rice. Drizzle with dressing and toss to coat. Serve immediately.
