Satay Crispy Rice Salad

Indulge in the delightful flavors of our Satay Crispy Rice Salad! This dish is not only delicious but also easy to make, making it a perfect choice for any occasion.

Why You’ll Love This Recipe?

1. Bursting with great flavors from the peanut satay dressing.
2. Quick and simple prep time for a satisfying meal.
3. Ideal for meal prep and enjoying leftovers.

Ingredient Notes:

• Cooked long-grain rice: Provides a hearty base for the salad. You can use uncooked rice and cook it according to package instructions.
• Sesame oil, chilli oil, soy sauce: Adds a flavorful and aromatic touch to the dish.
• Cooked chicken breasts: Adds protein and a savory element.
• Edamame beans, scallions, cucumber: Offer crunch and freshness.
• Thai basil, mint, cilantro: Elevate the flavors with their fragrant herbs.
• Roasted peanuts, red chili: Adds a crunchy texture and a hint of heat.
• Peanut satay dressing: Combines creamy peanut butter with soy sauce and other flavorful ingredients.

Step-by-Step Instructions:

1. In a large bowl, combine cooked rice, sesame oil, chilli oil, and soy sauce.
2. Add in chopped chicken, edamame beans, scallions, cucumber, sesame seeds, herbs, peanuts, and red chili.
3. In a separate bowl, mix peanut butter, soy sauce, sesame oil, fish sauce, sweet chili jam, and water for the dressing.
4. Drizzle the peanut satay dressing over the salad and toss to combine.
5. Serve the Satay Crispy Rice Salad and enjoy!

Helpful Tips:

• For a vegetarian option, replace chicken with tofu or tempeh.
• Keep the salad refrigerated for up to 3 days for meal prep.
• Adjust the spice level by adding more or less red chili.

Expert Tips for the Best Results:

1. Marinate the chicken in soy sauce and sesame oil for extra flavor.
2. Toast the peanuts before crushing them for a more intense nutty taste.

Serving Suggestions:

Pair this salad with a side of fresh summer rolls and a refreshing Thai iced tea for a complete meal experience.

Storage and Reheating Tips:

Store the salad in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of water to retain moisture.

Frequently Asked Questions:

1. Can I use a different protein instead of chicken?

• Yes, you can substitute with shrimp, beef, or tofu.

1. How can I make this salad gluten-free?

• Use tamari instead of soy sauce for a gluten-free option.

1. Can I make the dressing in advance?

• Yes, the dressing can be prepared ahead and stored in the refrigerator.

1. Is this salad suitable for a picnic?

• Absolutely! Pack it in a cooler for a delicious outdoor meal.

Conclusion:

Try our Satay Crispy Rice Salad for a delightful mix of flavors and textures. Don’t forget to share your feedback and enjoy this versatile dish on any occasion!

Satay Crispy Rice Salad

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A delicious and vibrant salad with crispy rice, tender chicken, edamame beans, and a flavorful peanut satay dressing. Topped with fresh herbs and crunchy peanuts, this dish is a perfect balance of textures and flavors.

• Author: Touria Elkoudssi
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main-course
• Method: Stovetop
• Cuisine: Asian

Ingredients

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Main Salad:

• 2 cups cooked long-grain rice
• 1 tablespoon sesame oil
• 1 tablespoon chilli oil
• 1 tablespoon soy sauce
• 2 cooked chicken breasts, chopped or shredded
• 1 cup podded edamame beans
• 3 scallions, finely sliced
• 1 cucumber, diced
• 1 tablespoon sesame seeds
• A handful of Thai basil, chopped
• A handful of mint leaves, chopped
• A handful of cilantro, chopped
• 1/3 cup roasted peanuts, crushed
• 1 red chilli, finely sliced (optional)

Peanut Satay Dressing:

• 1/2 cup natural peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons fish sauce
• 1 tablespoon sweet chilli jam
• 1/2 cup water

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Instructions

1. Cook Rice: Cook the long-grain rice according to package instructions.
2. Prepare Dressing: In a bowl, whisk together peanut butter, soy sauce, sesame oil, fish sauce, sweet chilli jam, and water until smooth.
3. Assemble Salad: In a large bowl, combine cooked rice, sesame oil, chilli oil, soy sauce, chicken, edamame beans, scallions, cucumber, sesame seeds, Thai basil, mint, cilantro, and peanuts. Toss well to combine.
4. Add Dressing: Pour the peanut satay dressing over the salad and toss to coat evenly.
5. Serve: Garnish with sliced red chilli, if using, and serve the salad chilled.

Notes

• You can customize this salad by adding other vegetables like bell peppers, carrots, or snow peas.
• For a vegetarian version, substitute chicken with tofu or tempeh.
• Adjust the spiciness of the salad by increasing or decreasing the amount of chilli oil and red chilli.

Nutrition

• Serving Size: 1 serving
• Calories: 380 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 18 g
• Cholesterol: 30 mg