Crispy Rice Bowl with Chicken and Peanut Dressing
Crispy Rice Bowl with Chicken and Peanut Dressing
Ingredients
For the Crispy Rice
- 2 bags cooked rice, pre-cooked
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp, or sweet and sour sauce
- 1 tablespoon olive oil
For the Chicken
- 650 grams chicken fillet, cut into pieces
- to taste paprika powder, as needed
- to taste onion powder, as needed
- to taste chicken seasoning, as needed
- to taste salt, as needed
- to taste pepper, as needed
- to taste soy sauce, for marinating
For the Peanut Dressing
- 2 tablespoons low-fat quark
- 4 tablespoons cottage cheese
- 1 tablespoon sriracha mayo
- to taste paprika powder, as needed
- to taste onion powder, as needed
- to taste salt, as needed
- to taste pepper, as needed
- 1/2 lime, juice of
- 1 tablespoon peanut butter
- a little water, if needed
For the Salad and Topping
- 1/2 red onion, chopped
- 1 cucumber, chopped
- 1 avocado, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Preheat the oven to 200°C. Spread the pre-cooked rice evenly on a baking sheet. Add 1 tablespoon of olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of chili crisp (or sweet and sour sauce) over the rice. Mix everything well with a spatula or spoon until all the rice is coated. Bake in the middle of the oven for about 45 minutes, or until the rice is golden and crispy. Remember to stir and turn the rice occasionally to ensure even crispiness.
⏱️ 45 min•🌡️ 200
- 2
Cut the chicken fillet into pieces. Marinate the chicken pieces with soy sauce, paprika powder, onion powder, chicken seasoning, salt, and pepper. Fry the chicken in a pan until cooked through and golden.
⏱️ 15 min
- 3
In a tall container, combine 2 tablespoons of low-fat quark, 4 tablespoons of cottage cheese, 1 tablespoon of sriracha mayo, paprika powder, onion powder, salt, pepper, the juice from 1/2 lime, and 1 tablespoon of peanut butter. Optionally, add a little water to adjust the consistency. Blend all ingredients thoroughly with an immersion blender until the dressing is smooth and creamy.
⏱️ 5 min
- 4
Chop the red onion, cucumber, and avocado. In a large bowl, combine the cooked chicken fillet, the chopped vegetables, and the crispy rice. Pour the prepared peanut dressing over the ingredients in the bowl. Mix everything well. Top the finished bowl with 1 tablespoon of sesame seeds. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Bowl with Chicken and Peanut Dressing
For the Crispy Rice
- 2 bags cooked rice, pre-cooked
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp, or sweet and sour sauce
- 1 tablespoon olive oil
For the Chicken
- 650 grams chicken fillet, cut into pieces
- to taste paprika powder, as needed
- to taste onion powder, as needed
- to taste chicken seasoning, as needed
- to taste salt, as needed
- to taste pepper, as needed
- to taste soy sauce, for marinating
For the Peanut Dressing
- 2 tablespoons low-fat quark
- 4 tablespoons cottage cheese
- 1 tablespoon sriracha mayo
- to taste paprika powder, as needed
- to taste onion powder, as needed
- to taste salt, as needed
- to taste pepper, as needed
- 1/2 lime, juice of
- 1 tablespoon peanut butter
- a little water, if needed
For the Salad and Topping
- 1/2 red onion, chopped
- 1 cucumber, chopped
- 1 avocado, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Preheat the oven to 200°C. Spread the pre-cooked rice evenly on a baking sheet. Add 1 tablespoon of olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of chili crisp (or sweet and sour sauce) over the rice. Mix everything well with a spatula or spoon until all the rice is coated. Bake in the middle of the oven for about 45 minutes, or until the rice is golden and crispy. Remember to stir and turn the rice occasionally to ensure even crispiness.
⏱️ 45 min•🌡️ 200 - 2
Cut the chicken fillet into pieces. Marinate the chicken pieces with soy sauce, paprika powder, onion powder, chicken seasoning, salt, and pepper. Fry the chicken in a pan until cooked through and golden.
⏱️ 15 min - 3
In a tall container, combine 2 tablespoons of low-fat quark, 4 tablespoons of cottage cheese, 1 tablespoon of sriracha mayo, paprika powder, onion powder, salt, pepper, the juice from 1/2 lime, and 1 tablespoon of peanut butter. Optionally, add a little water to adjust the consistency. Blend all ingredients thoroughly with an immersion blender until the dressing is smooth and creamy.
⏱️ 5 min - 4
Chop the red onion, cucumber, and avocado. In a large bowl, combine the cooked chicken fillet, the chopped vegetables, and the crispy rice. Pour the prepared peanut dressing over the ingredients in the bowl. Mix everything well. Top the finished bowl with 1 tablespoon of sesame seeds. Serve and enjoy!
⏱️ 5 min