Description
A vibrant and satisfying Teriyaki Chicken Crispy Rice Salad combining savory teriyaki-glazed chicken with crunchy golden crispy rice, fresh mixed greens, and crisp vegetables for a delightful Asian-inspired main course.
Ingredients
Scale
For the crispy rice:
- 2 cups cooked jasmine or sushi rice (chilled)
- 2 tablespoons vegetable oil
- pinch of salt
For the teriyaki chicken:
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the salad:
- 4 cups mixed greens or chopped romaine
- 1 cup shredded carrots
- 1 avocado (sliced)
- ½ cup cucumber (sliced)
- ¼ cup sliced green onions
- 1 tablespoon sesame seeds
- fresh cilantro (optional)
Instructions
- Make the teriyaki chicken: In a skillet over medium heat, add sesame oil and cook chicken pieces until golden and fully cooked, about 6–8 minutes. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over the chicken and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens and coats the chicken. Remove from heat and set aside.
- Make the crispy rice: Heat vegetable oil in a nonstick skillet over medium-high heat. Press chilled rice into an even layer and sprinkle with salt. Cook without stirring for 5–7 minutes, or until the bottom is golden and crispy. Remove from heat and let cool slightly before breaking into crispy chunks.
- Assemble the salad: In a large bowl or platter, layer mixed greens, carrots, cucumber, and avocado. Top with crispy rice pieces and teriyaki chicken. Sprinkle with green onions, sesame seeds, and cilantro if using. Drizzle with additional teriyaki sauce or a sesame vinaigrette if desired. Serve immediately.
Notes
- For easier crispy rice, press chilled rice into a pan and refrigerate or freeze until firm before frying.
- This salad also works great with tofu or shrimp as a protein swap.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
