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Teriyaki Chicken Crispy Rice Salad Recipe

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4.2 from 5 reviews

This Teriyaki Chicken Crispy Rice Salad is a vibrant and flavorful dish featuring crispy baked rice, tender shredded rotisserie chicken tossed in teriyaki sauce, and a fresh medley of vegetables. It's topped with a creamy homemade dressing made from sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, garlic, and ginger, creating a perfect balance of sweet, savory, and tangy flavors with a satisfying crunch.

Ingredients

  1. Crispy Rice
  • 2 Cups Cooked Rice (cooled, jasmine rice recommended)
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Teriyaki Sauce or Marinade

Chicken

  • 1 Rotisserie Chicken
  • 1/4 Cup Teriyaki Sauce or Marinade

Salad Vegetables & Toppings

  • 5 Persian Cucumbers (thinly sliced; or substitute 1 large English cucumber)
  • 1/2 Cup Red Cabbage (finely sliced)
  • 1/2 Cup Cilantro (chopped)
  • 1/2 Cup Salted Peanuts (chopped)
  • 1 Red Bell Pepper (diced small)
  • 1 Bunch Green Onions (finely chopped)

Dressing

  • 1/4 Cup Olive Oil
  • 3 Tablespoons Toasted Sesame Oil
  • 3 Tablespoons Soy Sauce or Coconut Aminos
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Cashew Butter
  • 2 Cloves Garlic (mashed)
  • 1 Tablespoon Fresh Ginger (minced)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the crispy rice.
  2. Line Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and allow even baking of the rice.
  3. Cook Rice: Cook the rice using your preferred method and cool it completely. Spread the cooled rice evenly over the prepared baking sheet.
  4. Season Rice: Toss the cooled rice with sesame oil and teriyaki sauce to infuse flavor before baking.
  5. Bake Crispy Rice: Place the baking sheet in the oven and bake the rice for 30-40 minutes, tossing halfway through to ensure even crispiness. Watch for a golden, crunchy texture.
  6. Prepare Chicken: While the rice bakes, remove bones from the rotisserie chicken and shred the meat into small pieces.
  7. Toss Chicken: Coat the shredded chicken with teriyaki sauce and set aside to let the flavors meld.
  8. Set Rice Aside: After baking, remove the crispy rice from the oven and let it cool slightly on the baking sheet.
  9. Prepare the Salad: Combine the sliced Persian cucumbers, red cabbage, chopped cilantro, green onions, diced red bell pepper, and chopped salted peanuts in a large mixing bowl.
  10. Add Chicken and Rice: Add the teriyaki-coated shredded chicken and crispy rice to the bowl with the vegetables, mixing gently to combine.
  11. Prepare the Dressing: In a blender, combine olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced fresh ginger. Blend until the dressing is smooth and creamy.
  12. Add Dressing to Salad: Pour the creamy dressing over the salad mixture and toss well to fully coat all ingredients.
  13. Serve, Store, and Enjoy: Serve the salad fresh for best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • You can substitute jasmine rice with any long-grain rice, but jasmine adds a subtle fragrance that pairs well with teriyaki flavors.
  • Ensure the rice is fully cooled before baking to help create those crispy rice clusters.
  • If you prefer a vegetarian version, substitute the rotisserie chicken with firm tofu or tempeh.
  • The dressing can be adjusted for sweetness or tanginess by varying maple syrup and rice vinegar amounts.
  • Store the salad without dressing if you plan to keep leftovers longer to maintain crispness, then add dressing before serving.
  • Use parchment paper to make cleanup easy and prevent rice from sticking while baking.

Find it online: https://cookedbygrace.com/teriyaki-chicken-crispy-rice-salad-recipe/