Crispy Rice Satay Chicken (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cooked chicken breasts, shredded or chopped
02 -
1 tablespoon soy sauce (use tamari or GF soy sauce if needed)
03 -
1 tablespoon chili oil
04 -
1 tablespoon sesame oil
05 -
2 cups cooked white rice (or 2/3 cup uncooked)
→ Fresh Add-Ons
06 -
1 handful cilantro leaves, finely chopped
07 -
1 handful mint leaves, roughly chopped
08 -
1 cucumber, cut into small cubes
09 -
1 red chili, thinly sliced (optional)
10 -
1 tablespoon sesame seeds
11 -
3 scallions, finely chopped
12 -
1 handful Thai basil, roughly chopped
13 -
1 cup shelled edamame
14 -
1/3 cup crushed roasted peanuts
→ Satay Drizzle
15 -
1 tablespoon sesame oil
16 -
1 tablespoon sweet chili jam
17 -
2 teaspoons fish sauce
18 -
2 tablespoons soy sauce
19 -
1/2 cup peanut butter (creamy and plain)
20 -
1/2 cup water
# Instructions:
01 -
If starting with uncooked rice, rinse and cook 2/3 cup rice with 1 cup water. Let it boil, simmer with a lid for 12 minutes, then turn off and let it sit for another 10 minutes. Spread on a tray lined with parchment and refrigerate to cool completely.
02 -
Set your oven to 400°F/200°C. Mix the cool rice with sesame oil, chili oil, and soy sauce. Spread the rice thinly on a tray lined with parchment paper. Bake for 25-30 minutes, but check it every 15-20 minutes so it doesn’t burn.
03 -
Stir together soy sauce, fish sauce, sweet chili jam, sesame oil, and peanut butter until smooth. Slowly add water while mixing until it becomes creamy.
04 -
Mix crispy rice, chicken, edamame, herbs, cucumbers, scallions, sesame seeds, peanuts, and chili if you’re using it. Pour in half the dressing, toss well. Serve with a drizzle of more dressing and a few peanuts on top.
# Notes:
01 -
Choose peanut butter with only peanuts and salt for the richest taste.
02 -
You can prep ahead, but add the dressing last to keep the texture.
03 -
The satay sauce is great for other meals too!
04 -
Store leftovers in the fridge for up to 4 days.