Name: Chicken Satay Crispy Rice Salad Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southeast Asian
Ingredients: 3 cups cooked rice (day-old works best; jasmine, basmati, or white rice); 2 tablespoons olive oil; 1 tablespoon chili crunch (or to taste); 1 teaspoon sea salt (or to taste); 1 to 1 1/2 pounds boneless skinless chicken breasts; 1 to 2 tablespoons soy sauce (reduced sodium preferred); 1 tablespoon olive oil; 2 to 3 teaspoons curry powder; 1/2 teaspoon salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); Olive oil (for cooking the chicken); 2 cups coleslaw mix (or a mix of green and red cabbage); 1 cup shelled edamame (cooked and cooled); 1 cup sliced cucumber (English cucumber, unpeeled and unseeded); 3 green onions (trimmed and sliced on the bias); 1/2 cup roasted salted peanuts (roughly chopped); 1/4 cup fresh cilantro leaves (roughly chopped; fresh basil is a good substitute); Salt (to taste); Freshly ground black pepper (to taste); 1/3 cup creamy peanut butter; 1/4 cup honey (or to taste); 1/4 cup toasted sesame oil; 2 tablespoons apple cider vinegar; 1 to 2 teaspoons ground ginger (or to taste); 1 teaspoon salt (or to taste); 1 teaspoon freshly ground black pepper (or to taste); 1 clove garlic (finely minced or pressed, optional); Pinch cayenne pepper (optional and to taste); 2 to 4 tablespoons coconut milk (optional, for thinning sauce)

Description

Chicken Satay Crispy Rice Salad Bowls combine tender, curry-spiced chicken with crunchy oven-baked rice and a vibrant mix of fresh vegetables, all tossed in a creamy, flavorful peanut sauce. This dish offers a satisfying balance of textures and bold Southeast Asian-inspired flavors, perfect for a wholesome lunch or dinner served in individual salad bowls.

Ingredients

Rice

3 cups cooked rice (day-old works best; jasmine, basmati, or white rice)
2 tablespoons olive oil
1 tablespoon chili crunch (or to taste)
1 teaspoon sea salt (or to taste)

Chicken Satay

1 to 1 1/2 pounds boneless skinless chicken breasts
1 to 2 tablespoons soy sauce (reduced sodium preferred)
1 tablespoon olive oil
2 to 3 teaspoons curry powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Olive oil (for cooking the chicken)

Salad

2 cups coleslaw mix (or a mix of green and red cabbage)
1 cup shelled edamame (cooked and cooled)
1 cup sliced cucumber (English cucumber, unpeeled and unseeded)
3 green onions (trimmed and sliced on the bias)
1/2 cup roasted salted peanuts (roughly chopped)
1/4 cup fresh cilantro leaves (roughly chopped; fresh basil is a good substitute)
Salt (to taste)
Freshly ground black pepper (to taste)

Peanut Sauce Dressing

1/3 cup creamy peanut butter
1/4 cup honey (or to taste)
1/4 cup toasted sesame oil
2 tablespoons apple cider vinegar
1 to 2 teaspoons ground ginger (or to taste)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
1 clove garlic (finely minced or pressed, optional)
Pinch cayenne pepper (optional and to taste)
2 to 4 tablespoons coconut milk (optional, for thinning sauce)

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Instructions

Prepare the Rice: Preheat your oven to 400°F (204°C). Spread the cooked rice evenly on a large baking sheet lined with parchment paper. Drizzle the rice with olive oil and chili crunch, then toss to distribute evenly. The chili oil adds smokiness and enhances the rice’s color. If you omit chili crunch, replace it with an extra tablespoon of olive oil to maintain crispiness.
Bake the Rice: Bake the rice for 20-25 minutes, tossing once midway to ensure even crisping. Bake until the rice achieves your desired level of crispiness.
Marinate the Chicken: In a large bowl, combine the chicken breasts with soy sauce, olive oil, curry powder, salt, and black pepper. Toss well to coat the chicken evenly with the marinade spices.
Cook the Chicken: Heat a bit of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, flipping frequently to ensure even cooking, until the chicken is cooked through and no longer pink inside. Remove from heat and set aside.
Assemble the Salad: In a large mixing bowl or individual serving bowls, combine coleslaw mix, shelled edamame, sliced cucumber, green onions, chopped peanuts, and cilantro. Season with salt and freshly ground black pepper to taste. Add the crispy baked rice and cooked chicken on top.
Make the Peanut Sauce Dressing: In a medium bowl or a 2-cup measuring cup, whisk together peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, garlic (if using), and cayenne pepper (if using) until smooth. Adjust sweetness, saltiness, or thickness by adding more honey, peanut butter, sesame oil, or coconut milk to reach your preferred flavor and consistency.
Serve: Drizzle the peanut sauce generously over the salad bowls just before serving. Store any leftover peanut sauce in an airtight container in the refrigerator for up to 10 days.

Notes

Day-old rice is recommended for crispier texture because it has less moisture.
Chili crunch can be omitted or replaced with extra olive oil but adds smoky flavor and color.
Adjust the amount of curry powder according to your preference for spice and flavor intensity.
Fresh basil can be used instead of cilantro for a different herbal note.
Optional garlic and cayenne pepper in the peanut sauce add extra depth and heat.
Use coconut milk in the peanut sauce if you prefer a thinner, creamier dressing.
Ensure chicken is cooked thoroughly to an internal temperature of 165°F (75°C) for food safety.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking, Stovetop
Cuisine: Southeast Asian