Crispy Rice Salad
Crispy Rice Salad
Ingredients
For the Crispy Rice
- 3 cups cooked rice, day-old, cold
- 2 tablespoons soy sauce
For the Chicken Thighs
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil, as needed for cooking
For the Salad Base
- 2 cups kale, chopped, stems removed
- 1 1/2 cups green cabbage, shredded
- 1 1/2 cups red cabbage, shredded
- 1 cucumber, sliced into half-moons
For the Topping
- 1/2 cup peanuts, chopped
For the Creamy Coconut Peanut Dressing
- 1 clove garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1/2 cup canned coconut milk, full-fat
- 1/4 cup peanut butter, creamy
- 1 tablespoon soy sauce
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Spread the cooked rice evenly onto the prepared baking sheet. Drizzle 2 tablespoons of soy sauce over the rice. Using two spoons or your hands, mix the rice thoroughly to ensure it is evenly coated with the sauce. Spread the seasoned rice thinly across the baking sheet in a single layer.
⏱️ 3 min•🌡️ 400
- 2
Bake the rice for 15-20 minutes, or until golden brown and crispy. Stir the rice halfway through baking to ensure even crisping. Once crispy, remove from the oven and set aside.
⏱️ 17 min•🌡️ 400
- 3
While the rice is baking, prepare the chicken. In a mixing bowl, combine the cut chicken thighs, 2 tablespoons of soy sauce, grated ginger, minced garlic, paprika, and salt. Mix all ingredients well until the chicken pieces are thoroughly coated with the marinade.
⏱️ 5 min
- 4
Heat 1 tablespoon of olive oil in a large skillet (cast iron works well) over medium-high heat. Add the marinated chicken to the hot pan and cook, stirring occasionally, for 7-10 minutes, or until the chicken is browned and cooked through. Remove from heat and set aside.
⏱️ 8 min
- 5
Prepare the dressing. In a blender cup, combine the minced garlic, lime juice, canned coconut milk, peanut butter, and 1 tablespoon of soy sauce. Blend all the ingredients until the dressing is smooth and creamy.
⏱️ 3 min
- 6
In a large mixing bowl, combine the chopped kale, shredded green cabbage, shredded red cabbage, and sliced cucumber. Add the prepared crispy rice and the cooked chicken pieces to the bowl with the vegetables. Sprinkle the chopped peanuts over the ingredients.
⏱️ 5 min
- 7
Pour the creamy coconut peanut dressing generously over the entire salad. Using large serving utensils, toss all the ingredients together until everything is well combined and coated with the dressing. Serve immediately in individual bowls.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad
For the Crispy Rice
- 3 cups cooked rice, day-old, cold
- 2 tablespoons soy sauce
For the Chicken Thighs
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil, as needed for cooking
For the Salad Base
- 2 cups kale, chopped, stems removed
- 1 1/2 cups green cabbage, shredded
- 1 1/2 cups red cabbage, shredded
- 1 cucumber, sliced into half-moons
For the Topping
- 1/2 cup peanuts, chopped
For the Creamy Coconut Peanut Dressing
- 1 clove garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1/2 cup canned coconut milk, full-fat
- 1/4 cup peanut butter, creamy
- 1 tablespoon soy sauce
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Spread the cooked rice evenly onto the prepared baking sheet. Drizzle 2 tablespoons of soy sauce over the rice. Using two spoons or your hands, mix the rice thoroughly to ensure it is evenly coated with the sauce. Spread the seasoned rice thinly across the baking sheet in a single layer.
⏱️ 3 min•🌡️ 400 - 2
Bake the rice for 15-20 minutes, or until golden brown and crispy. Stir the rice halfway through baking to ensure even crisping. Once crispy, remove from the oven and set aside.
⏱️ 17 min•🌡️ 400 - 3
While the rice is baking, prepare the chicken. In a mixing bowl, combine the cut chicken thighs, 2 tablespoons of soy sauce, grated ginger, minced garlic, paprika, and salt. Mix all ingredients well until the chicken pieces are thoroughly coated with the marinade.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large skillet (cast iron works well) over medium-high heat. Add the marinated chicken to the hot pan and cook, stirring occasionally, for 7-10 minutes, or until the chicken is browned and cooked through. Remove from heat and set aside.
⏱️ 8 min - 5
Prepare the dressing. In a blender cup, combine the minced garlic, lime juice, canned coconut milk, peanut butter, and 1 tablespoon of soy sauce. Blend all the ingredients until the dressing is smooth and creamy.
⏱️ 3 min - 6
In a large mixing bowl, combine the chopped kale, shredded green cabbage, shredded red cabbage, and sliced cucumber. Add the prepared crispy rice and the cooked chicken pieces to the bowl with the vegetables. Sprinkle the chopped peanuts over the ingredients.
⏱️ 5 min - 7
Pour the creamy coconut peanut dressing generously over the entire salad. Using large serving utensils, toss all the ingredients together until everything is well combined and coated with the dressing. Serve immediately in individual bowls.
⏱️ 2 min