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Chicken Satay Crispy Rice Salad Bowls

Satisfying Chicken Satay Crispy Rice Salad Bowls You’ll Love

Delight in these flavorful Chicken Satay Crispy Rice Salad Bowls, a delightful mix of tender chicken, crispy rice, and fresh veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cooked Rice Day-old rice preferred for crispiness.
  • 2 tablespoons Olive Oil For drizzling rice.
  • 1 tablespoon Chili Crunch Adjust to desired spice level.
  • to taste Sea Salt For seasoning.
  • 1 pound Boneless Skinless Chicken Breasts or Thighs Can substitute with tofu or fish.
  • 3 tablespoons Soy Sauce Use reduced-sodium if preferred.
  • 1 tablespoon Curry Powder To taste; may use all-purpose seasoning instead.
  • 4 cups Coleslaw Mix Or substitute with salad greens.
  • 1 cup Shelled Edamame Can substitute with chickpeas.
  • 1 cup Cucumber Sliced, preferably English cucumber.
  • 2 whole Green Onions Trimmed and sliced.
  • 1/2 cup Roasted Salted Peanuts Can substitute with alternative nuts.
  • 1/4 cup Fresh Cilantro Basil can be used as an alternative.
For the Peanut Sauce
  • 1 cup Creamy Peanut Butter Base for the sauce.
  • 2 tablespoons Honey Adjust for sweetness.
  • 1 tablespoon Toasted Sesame Oil Adds richness.
  • 1 tablespoon Apple Cider Vinegar Balances the sauce.
  • 1/2 teaspoon Ground Ginger Adjust for taste.
  • 2 cloves Garlic Optional.
  • to taste Cayenne Pepper Optional for heat.

Equipment

  • Oven
  • Skillet
  • mixing bowl
  • Baking Sheet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Spread day-old cooked rice evenly on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with chili crunch and sea salt to taste. Bake for 20-25 minutes, tossing halfway through.
  2. Combine boneless skinless chicken breasts or thighs with soy sauce, olive oil, curry powder, salt, and any additional pepper. Heat a skillet over medium-high heat and add the seasoned chicken, cooking for 5-7 minutes.
  3. While the chicken cooks, prepare a large mixing bowl with coleslaw mix, shelled edamame, and sliced cucumber. Once the chicken is ready, place it on top of the vegetables, followed by the crispy rice.
  4. In a separate bowl, whisk together creamy peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, and optional garlic until smooth. Adjust seasoning as necessary.
  5. Drizzle the peanut sauce over the salad before serving and top with chopped green onions, roasted peanuts, and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Using day-old rice is crucial for achieving the desired crispy texture. Customize the vegetables based on seasonal availability.

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