Can I use a different kind of rice?

Yes! Jasmine rice gives a great texture, but any cooked and chilled rice can work. Long-grain tends to crisp best. Just make sure it’s cold before you start.

How do I store leftovers?

If you can, store components separately: crispy rice and chicken in one container, veggies in another, dressing in a jar. That keeps everything crunchy. If it’s already mixed, it’ll still taste good—just softer the next day.

Can I swap the chicken breast?

Absolutely. Chicken thighs work and stay super juicy. You can also use leftover shredded chicken—just warm it briefly with a splash of soy sauce and garlic so it doesn’t feel “sad leftover-ish.”

Can I swap the chicken breast?

Absolutely. Chicken thighs work and stay super juicy. You can also use leftover shredded chicken—just warm it briefly with a splash of soy sauce and garlic so it doesn’t feel “sad leftover-ish.”

Is the peanut dressing very sweet?

Not overly. The honey is just enough to balance the lime and soy flavors. If you prefer it less sweet, you can reduce honey a bit.

Can I make Chicken Crispy Rice Salad with Peanut Dressing ahead?

Yes—this is great for meal prep. Crisp the rice and cook the chicken ahead of time. Keep the dressing separate and toss right before serving for the best crunch.

Chicken Crispy Rice Salad with Peanut Dressing: 7 Irresistible Bites

Description

Chicken Crispy Rice Salad with Peanut Dressing is a crunchy-meets-creamy dinner bowl with golden crispy jasmine rice, tender soy-garlic chicken, fresh veggies, and a zesty peanut-lime drizzle.

Ingredients

Scale

3 cups cooked jasmine rice, chilled
400 g boneless, skinless chicken breast, thinly sliced
1 tbsp cornstarch
2 tbsp soy sauce
2 cloves garlic, minced
3 tbsp neutral cooking oil (divided)
1 cup red cabbage, finely sliced
1 cup carrots, julienned
1 cup cucumber, sliced
3 green onions, sliced (plus extra for topping if you want)
1/4 cup fresh cilantro, chopped

Peanut Dressing

1/2 cup creamy peanut butter
3 tbsp fresh lime juice
1 tbsp honey
1 tsp fresh ginger, finely grated
2–4 tbsp warm water (to thin)

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Instructions

Season chicken: In a bowl, toss chicken with soy sauce, cornstarch, and minced garlic until coated.
Cook chicken: Heat 1 tbsp oil in a skillet over medium heat. Cook chicken 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
Heat pan: Add remaining oil to the same skillet and let it heat.
Crisp rice: Spread chilled rice in an even layer. Cook without stirring until the bottom is deeply golden and crisp.
Finish crisping: Flip rice in sections and cook 6–8 minutes more to crisp other sides.
Make dressing: Whisk peanut butter, lime juice, honey, ginger, and warm water until smooth and pourable.
Assemble: In a large bowl, combine crispy rice, chicken, cabbage, carrots, cucumber, green onions, and cilantro.
Dress & toss: Pour dressing over salad and toss gently to coat. Serve right away for maximum crunch.

Notes

Best crunch tip: Use cold, chilled rice—fresh warm rice won’t crisp well.

Make-ahead: Store rice, chicken, veggies, and dressing separately; toss just before serving.

Swap ideas: Chicken thighs work great; add extra veggies or a pinch of chili flakes if you like heat.

Leftovers: Mixed leftovers will soften (still tasty!), but separate storage keeps it crisp.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad , Lunch
Method: Stovetop / Skillet
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 645 kcal
Sugar: 7 g
Sodium: 575 mg
Fat: 29 g
Saturated Fat: 5 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 85 mg