Description
A vibrant, protein-packed dish featuring golden crispy rice, tender chicken, and a bold peanut dressing. This Thai-Vietnamese inspired salad balances sweet, tangy, and umami flavors, making it a perfect fresh summer meal.
Ingredients
1 cup cooked jasmine rice (chilled overnight)
1 lb boneless, skinless chicken breast (cut into small cubes)
2 tbsp soy sauce
1 tsp sesame oil
1 red bell pepper (julienned)
1/2 red onion (thinly sliced)
Scallions (sliced)
Cucumber (julienned)
3 tbsp peanut butter
2 tbsp honey
2 tbsp lime juice
1 tbsp grated ginger
3 tbsp water
2 tbsp unsalted peanuts (chopped)
Salt and pepper to taste
Instructions
Heat sesame oil in a wok or large skillet over medium-high heat. Cook chicken cubes with soy sauce and a pinch of salt until browned.
Add chilled rice to the skillet, stir-frying until golden and crispy (5-8 minutes).
Remove rice from heat. Add bell pepper, red onion, and scallions; stir to combine.
In a separate bowl, whisk peanut butter, honey, lime juice, ginger, and water until smooth. Adjust consistency with additional water if needed.
Toss the chicken-rice mixture with the peanut dressing until evenly coated.
Top with julienned cucumber, chopped peanuts, and additional lime wedges for serving.
Notes
Use day-old rice for better crispiness
Vegetarian version: substitute tofu for chicken
Store dressing separately in an airtight container for up to 5 days
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 55mg