Crispy Rice Salad with Satay Chicken and Peanut Dressing (Print version)

Crunchy baked rice, juicy satay chicken, crisp vegetables, herbs, peanuts, and a creamy peanut dressing in one bold dinner salad.

# Ingredients:

For the crispy rice

01 - 3 cups (480 g) cooked jasmine rice, chilled overnight
02 - 1 tablespoon toasted sesame oil
03 - 1 tablespoon chili oil or neutral oil
04 - 1 tablespoon gluten-free tamari

For the satay chicken

05 - 1 1/4 lb (565 g) boneless skinless chicken thighs, sliced into strips
06 - 1/4 cup (60 ml) full-fat coconut milk
07 - 1 tablespoon creamy peanut butter
08 - 1 tablespoon gluten-free tamari
09 - 1 tablespoon lime juice
10 - 1 teaspoon honey
11 - 2 garlic cloves, grated
12 - 1 teaspoon grated fresh ginger
13 - 1/2 teaspoon ground turmeric
14 - 1 tablespoon avocado oil or neutral oil, for cooking

For the peanut dressing

15 - 1/2 cup (125 g) creamy peanut butter
16 - 3 tablespoons lime juice
17 - 2 tablespoons gluten-free tamari
18 - 1 tablespoon fish sauce
19 - 1 tablespoon honey
20 - 1 garlic clove, grated
21 - 1 teaspoon grated fresh ginger
22 - 1/4 cup (60 ml) warm water, plus more as needed

For the salad

23 - 3 cups (210 g) shredded green cabbage
24 - 1 English cucumber, diced
25 - 1 cup (155 g) shelled edamame, thawed
26 - 4 scallions, thinly sliced
27 - 1/2 cup chopped fresh cilantro
28 - 1/2 cup torn fresh mint
29 - 1/3 cup (45 g) roasted peanuts, roughly chopped
30 - 1 red chili, thinly sliced, optional
31 - Lime wedges, for serving

# Instructions:

01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
02 - Break up the chilled rice on the sheet pan. Toss with sesame oil, chili oil, and tamari, then spread into a thin layer. Bake for 25-30 minutes, stirring once, until golden and crisp.
03 - In a bowl, mix coconut milk, peanut butter, tamari, lime juice, honey, garlic, ginger, and turmeric. Add the chicken and toss well. Let it sit for 10 minutes while the rice bakes.
04 - Heat avocado oil in a large skillet over medium-high heat. Sear the chicken in one layer for 3-4 minutes per side, until browned and cooked to 165°F.
05 - Whisk peanut butter, lime juice, tamari, fish sauce, honey, garlic, ginger, and warm water until smooth. Add more water 1 tablespoon at a time until pourable.
06 - In a large bowl, combine cabbage, cucumber, edamame, scallions, cilantro, mint, chicken, crispy rice, peanuts, and chili. Drizzle with dressing, toss lightly, and serve with lime wedges.

# Good to know:

01 - Use day-old rice for the best crisp texture.
02 - Assemble just before serving so the rice stays crunchy.
03 - The dressing can be made up to 4 days ahead.

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