Crispy Chicken Satay Salad with Crunchy Chili Rice and Peanut Sauce
Preparation Time: 20 minutes Marinating Time: 20 minutes Cooking Time: 50 minutes Total Duration: 1 hour 30 minutes Servings: 6
A vibrant and crunchy salad featuring satay chicken and crispy rice!
Ingredients
- 2 cups cooked rice (equivalent to 1 cup uncooked), cooled
- 1 tablespoon soy sauce (gluten-free if required)
- 1 tablespoon chili crisp
- 1 teaspoon toasted sesame oil
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 shallot, finely chopped
- 1 tablespoon garlic, minced or grated
- 1 tablespoon ginger, minced or grated
- 1 tablespoon lemon zest (from 1 lemon)
- 1 lime (juice and zest included)
- 2 tablespoons fish sauce (or soy sauce) (gluten-free if needed)
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon sriracha
- 1 tablespoon cooking oil
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons palm sugar (or brown sugar or maple syrup)
- 1 tablespoon garlic, minced or grated
- 1 tablespoon ginger, minced or grated
- 1 tablespoon fish sauce (or soy sauce) (gluten-free if necessary)
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 2 cups red cabbage, thinly sliced
- 1 cup cucumber, thinly sliced
- 1 cup edamame
- 1 cup shredded carrot
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- 4 green onions, sliced
- 1/4 cup roasted peanuts, chopped
For the crunchy chili rice:
For the pan-fried chicken satay:
For the peanut sauce:
For the salad:
Instructions
- Combine the rice, soy sauce, chili crisp, and toasted sesame oil, spread it in a baking pan and bake in a preheated oven at 400F/200C until crispy, which takes about 25-35 minutes, stirring halfway through.
- Marinate the chicken in the blend of the remaining ingredients for 20 minutes up to overnight.
- Cook the chicken in a pan over medium heat