Crunchy Chicken Satay Salad with Crispy Chili Rice and Peanut Dressing

Crunchy Chicken Satay Salad with Crispy Chili Rice and Peanut Dressing

Prep Time: 20 minutes Marinate Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 30 minutes Servings: 6

A crunchy and colourful salad with satay chicken and crispy rice!

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ingredients

For the crispy chili rice:

• 2 cups cooked rice (1 cup uncooked), cooled
• 1 tablespoon soy sauce (gluten-free for gluten-free)
• 1 tablespoon chili crisp
• 1 teaspoon toasted sesame oil

For the skillet chicken satay:

• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric, ground
• 1 shallot, finely diced
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 1 tablespoon lemon zest (from 1 lemon)
• 1 lime (juice and zest)
• 2 tablespoons fish sauce (or soy sauce) (gluten-free for gluten-free)
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon of sriracha
• 1 tablespoon oil

For the peanut dressing:

• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons palm sugar (or brown sugar or maple syrup)
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 1 tablespoon fish sauce (or soy sauce) (gluten-free for gluten-free)
• 1 tablespoon sriracha
• 1 teaspoon toasted sesame oil

For the salad:

• 2 cups red cabbage, sliced
• 1 cup cucumber, sliced
• 1 cup edamame
• 1 cup carrot, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped
• 4 green onions, sliced
• 1/4 cup roasted peanuts, chopped

directions

For the crispy chili rice:

1. Mix the rice, soy sauce, chili crisp, and toasted sesame oil, spread over a baking pan and bake in a preheated 400F/200C oven until crispy, about 25-35 minutes, mixing half way through.

For the skillet chicken satay:

2. Marinate the chicken in the mixture of the remaining ingredients for 20 minutes to overnight.
3. Cook the chicken in a skillet over medium heat until cooked, about 10-15 minutes.

For the peanut dressing:

4. Mix everything well!

For the salad:

5. Assemble the salad, toss with dressing and enjoy!

Option: Replace the lemon zest with lemongrass.
Option: Add 1 red bell pepper, sliced.
Note: The salad is also great cold! Store the crispy rice separately and sprinkle on before serving!

Nutrition Facts: Calories 383, Fat 17g (Saturated 2.5g, Trans 0), Cholesterol 48mg, Sodium 734mg, Carbs 41g (Fiber 5.5g, Sugars 4.2g), Protein 30g

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