Description
A vibrant and flavorful Satay Crispy Rice Salad featuring grilled marinated chicken strips, fragrant jasmine rice, crunchy peanuts, fresh herbs, and a tangy soy-honey dressing. This dish combines savory, sweet, and spicy elements for a satisfying and refreshing meal served chilled or at room temperature.
Ingredients
Scale
Rice
- 2 cups jasmine rice
Marinade & Dressing
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
Protein
- 1 pound chicken breast
Salad Mix-ins
- 1/4 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 4 green onions, sliced
- 1 lime, juiced
Instructions
- Rinse the jasmine rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
- Cook and cool rice: Cook the rice following the package instructions. Once cooked, spread it out or leave it uncovered to cool completely, ensuring it is ready for the salad.
- Prepare sauce mixture: In a bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes. This mixture will be used both as a marinade and salad dressing.
- Marinate the chicken: Slice the chicken breasts into thin strips and place them in half of the sauce mixture. Let it marinate for at least 30 minutes to absorb the flavors.
- Grill the chicken: Heat a grill pan over medium-high heat. Cook the marinated chicken strips until they are cooked through and have slight char marks, enhancing the satay flavor.
- Combine salad ingredients: In a large bowl, mix the cooled cooked rice with chopped peanuts, cilantro, sliced green onions, and the remaining half of the sauce mixture.
- Add grilled chicken: Toss the grilled chicken strips into the rice mixture, combining all ingredients evenly.
- Finish with lime juice: Squeeze fresh lime juice over the salad and mix thoroughly to add brightness and acidity.
- Serve: Serve the Satay Crispy Rice Salad either at room temperature or chilled according to preference.
- Enjoy: Dig into this flavorful and satisfying salad that balances savory, sweet, and spicy elements harmoniously.
Notes
- For extra crunch, you can toast the peanuts before adding them to the salad.
- Substitute chicken with tofu or shrimp for dietary variations.
- Letting the rice cool completely is essential to prevent sogginess in the salad.
- The salad can be prepared ahead and refrigerated for up to 24 hours; add lime juice just before serving for freshness.
- Adjust the red pepper flakes to taste depending on your desired spice level.
