Crispy Rice Chicken Salad
This Crispy Rice Chicken Salad is the perfect upgrade for your weeknight dinner or lunch routine. With crunchy golden rice, chicken, and a fresh, vibrant salad all tossed in a sweet-tangy dressing, it delivers the ideal mix of texture and flavour. Simple enough for every day yet impressive enough for guests, it’s a dish that always delivers.
Serves
4
Prep time
20 minutes
Cooking time
50 minutes
Ingredients
Crispy rice:
- 3 cups cooked and cooled white rice (I use Jasmine or Basmati)
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp olive oil
Chicken marinade:
- 1kg chicken thigh
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1 small knob of ginger, minced or grated
Salad:
- 4 cups wombok cabbage, thinly sliced
- 1 cup snow peas, sliced into match sticks
- 1.5 medium carrots, sliced into match sticks
- 2 spring onions, sliced
- 1/2 cup slivered almonds, toasted
Dressing:
- 4 tbsp white vinegar (just ordinary vinegar)
- 2 tbsp honey
- 2 tbsp soy sauce, all purpose or light
- 2 tsp sesame oil
- 5 tbsp olive oil
Directions
- Preheat the oven to 200°C fan-forced.
- Spread cooked and cooled rice onto a tray. If using microwave rice, skip heating and spread directly.
- Mix soy sauce, sesame oil, and olive oil into the rice and flatten it into a thin layer on the tray.
- Bake for 40–50 minutes, stirring every 10–15 minutes to ensure even browning.
- In a bowl, marinate the chicken thighs with hoisin sauce, soy sauce, garlic, and ginger.
- BBQ or pan-fry the chicken until cooked through. Remove, let it rest briefly, and slice thinly.
- Combine all dressing ingredients in a jar and shake well to emulsify.
- In a large serving bowl, layer the cabbage, snow peas, carrots, spring onions, and toasted almonds. Add the sliced chicken and crispy rice. Drizzle with dressing and toss to coat. Serve immediately.
Ingredients
Crispy rice:
- 3 cups cooked and cooled white rice (I use Jasmine or Basmati)
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp olive oil
Chicken marinade:
- 1kg chicken thigh
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1 small knob of ginger, minced or grated
Salad:
- 4 cups wombok cabbage, thinly sliced
- 1 cup snow peas, sliced into match sticks
- 1.5 medium carrots, sliced into match sticks
- 2 spring onions, sliced
- 1/2 cup slivered almonds, toasted
Dressing:
- 4 tbsp white vinegar (just ordinary vinegar)
- 2 tbsp honey
- 2 tbsp soy sauce, all purpose or light
- 2 tsp sesame oil
- 5 tbsp olive oil
Directions
- Preheat the oven to 200°C fan-forced.
- Spread cooked and cooled rice onto a tray. If using microwave rice, skip heating and spread directly.
- Mix soy sauce, sesame oil, and olive oil into the rice and flatten it into a thin layer on the tray.
- Bake for 40–50 minutes, stirring every 10–15 minutes to ensure even browning.
- In a bowl, marinate the chicken thighs with hoisin sauce, soy sauce, garlic, and ginger.
- BBQ or pan-fry the chicken until cooked through. Remove, let it rest briefly, and slice thinly.
- Combine all dressing ingredients in a jar and shake well to emulsify.
- In a large serving bowl, layer the cabbage, snow peas, carrots, spring onions, and toasted almonds. Add the sliced chicken and crispy rice. Drizzle with dressing and toss to coat. Serve immediately.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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