Dinner

Chicken Crispy Rice Salad with Peanut Dressing Recipe

ByCharlotte Montgomery February 3, 2026February 3, 2026

Introduction

This Chicken Crispy Rice Salad with Peanut Dressing is a delightful fusion of textures and flavors. Crispy pan-fried jasmine rice pairs perfectly with tender chicken and fresh vegetables, all brought together by a creamy, tangy peanut dressing. It’s a satisfying and vibrant dish that’s great for lunch or a light dinner.

The dish is in a white bowl placed on a white marbled surface. It has a base layer of rice, mostly covered by a creamy light orange sauce that looks smooth and thick. On top of the sauce, there are crispy golden-brown fried shredded pieces that add a textured crunch. Scattered across the dish are chopped green onions, adding bright green color and freshness. There are also small chunks of light beige crushed nuts sprinkled over the top, giving extra texture and contrast to the layers. The dish looks rich with a mix of creamy, crunchy, and fresh elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked jasmine rice, chilled
400 grams boneless skinless chicken breast, thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 cloves fresh garlic, minced
3 tablespoons neutral cooking oil
1 cup red cabbage, finely sliced
1 cup carrots, julienned
1 cup cucumber, sliced
3 stalks green onions, sliced
0.25 cup fresh cilantro, chopped
0.5 cup creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh ginger, finely grated
2 to 4 tablespoons warm water

Instructions

Step 1: In a bowl, combine the sliced chicken, soy sauce, cornstarch, and minced garlic. Toss well to coat the chicken evenly.
Step 2: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
Step 3: Add the remaining 2 tablespoons of oil to the skillet and heat evenly.
Step 4: Spread the chilled jasmine rice evenly in the skillet. Cook without stirring until the bottom layer turns golden and crispy.
Step 5: Carefully flip sections of the rice to crisp multiple sides. Continue cooking for another 6 to 8 minutes until the rice is crispy all around.
Step 6: In a bowl, whisk together peanut butter, fresh lime juice, honey, grated ginger, and 2 tablespoons of warm water. Add more water as needed to reach a smooth, pourable consistency.
Step 7: In a large bowl, combine the crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
Step 8: Pour the peanut dressing over the salad and toss gently until everything is evenly coated.

Tips & Variations

For a spicier kick, add a dash of chili flakes or fresh sliced chili to the peanut dressing.
Use brown rice for a nuttier flavor and added fiber.
Swap the chicken for tofu or shrimp to change up the protein.
Make sure the rice is well chilled to get the best crispy texture when pan-frying.

Storage

Store the salad and peanut dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the crispy rice gently in a skillet to maintain its texture before tossing with the cold vegetables and dressing. The salad is best enjoyed fresh for optimal crispness.

How to Serve

A white bowl is filled with a layered dish starting at the bottom with a base of white rice. On top of the rice is a layer of crispy golden-brown fried shredded ingredients that add texture. A light orange creamy sauce is drizzled generously over the fried layer, partially covering it. Scattered on top are chopped green onions, adding fresh green color, and coarsely chopped light brown peanuts, giving a crunchy look. The bowl is set on a white marbled surface, highlighting the vibrant colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice for this salad?

Yes, leftover cooked jasmine rice works best because it’s drier and less sticky, which helps achieve a crispy texture when frying.

How do I prevent the rice from sticking to the pan?

Make sure to use enough oil and a well-heated skillet. Avoid stirring the rice while it’s crisping to allow a golden crust to form before flipping gently.