Description
This Teriyaki Chicken Crispy Rice Salad is a delicious and satisfying meal that combines crispy rice, flavorful teriyaki chicken, and fresh vegetables for a tasty Asian-inspired dish.
Ingredients
Scale
For the Crispy Rice:
- 2 cups cooked jasmine or sushi rice (chilled)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Teriyaki Chicken:
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
- 1/3 cup teriyaki sauce (plus extra for drizzling)
For the Salad:
- 4 cups mixed salad greens
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1 avocado (sliced)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
- Prepare Crispy Rice: In a large nonstick skillet, heat vegetable oil and sesame oil over medium-high heat. Add chilled rice, press down gently, and cook until golden and crispy.
- Cook Teriyaki Chicken: In the same skillet, cook chicken pieces until browned. Add teriyaki sauce, simmer until thickened, and remove from heat.
- Assemble Salad: Divide mixed greens among plates, top with crispy rice, teriyaki chicken, carrots, cucumber, avocado, green onions, drizzle with teriyaki sauce, and sprinkle with sesame seeds. Serve immediately.
Notes
- For even crispier rice, use day-old rice and avoid stirring too often.
- You can swap chicken thighs for breasts or use tofu for a vegetarian option.
- Add pickled ginger or edamame for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg
