Print

Teriyaki Chicken Crispy Rice Salad

Teriyaki Chicken Crispy Rice Salad
Print Recipe

Teriyaki Chicken Crispy Rice Salad is a vibrant and flavorful dish balancing tender teriyaki-glazed chicken, crispy golden rice, fresh crunchy vegetables, and a tangy homemade dressing. Perfect for a quick lunch or impressive dinner, this salad combines sweet, savory, and zesty notes with refreshing colors and textures for a truly satisfying meal.

Ingredients

Chicken and Protein

  • Chicken breasts or thighs – 1 lb (450 g), cut into pieces

Rice

  • Cooked white rice – 3 cups (day-old, preferably)

Teriyaki Sauce

  • Soy sauce – ½ cup (120 ml)
  • Brown sugar or honey – 3 tablespoons
  • Fresh ginger – 1 tablespoon, grated
  • Garlic – 2 cloves, minced
  • Rice vinegar – 1 tablespoon

Vegetables

  • Green onions – 3, chopped
  • Cucumber – 1 medium, diced
  • Carrots – 1 large, julienned or diced
  • Bell peppers – 1 cup diced (any color)

Oils

  • Vegetable oil or sesame oil – 2 tablespoons (for frying rice)

Garnishes and Optional Ingredients

  • Sesame seeds – 2 teaspoons, toasted
  • Chili flakes or sriracha – to taste (optional for heat)

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, brown sugar or honey, minced garlic, grated fresh ginger, and rice vinegar. Stir continuously until the sugar dissolves and the sauce thickens slightly. Remove from heat and allow it to cool.
  2. Cook and Crisp the Rice: Heat vegetable or sesame oil in a non-stick pan over medium-high heat. Spread day-old cooked white rice evenly in the pan, pressing down lightly to form a crust. Cook without stirring for 5–7 minutes until golden and crispy on the bottom. Carefully flip to crisp the other side. Once both sides are crispy and golden, transfer to a plate.
  3. Cook the Chicken: Briefly marinate the chicken pieces in some of the prepared teriyaki sauce for 15–20 minutes. Pan-fry or grill the chicken until fully cooked and caramelized on the outside. Let the chicken rest a few minutes, then slice thinly.
  4. Prepare the Vegetables: Chop green onions, cucumber, carrots, and bell peppers into bite-sized pieces, ensuring freshness and crunch.
  5. Assemble the Salad: In a large bowl, combine the crispy rice, sliced chicken, and vegetables. Drizzle additional teriyaki sauce if desired and toss gently to combine. Sprinkle toasted sesame seeds on top for garnish and add chili flakes or sriracha if using.

Notes

  • Use day-old rice as freshly cooked rice is too soft to crisp properly.
  • Do not overcrowd the pan when crisping rice; cook in batches if necessary.
  • Marinate chicken briefly (15–20 minutes) to avoid overpowering flavors.
  • Lightly toast sesame seeds for a deeper nutty aroma and flavor.
  • Adjust the sweetness and acidity of the teriyaki sauce to keep the flavors balanced and vibrant.

Nutrition

Keywords: Teriyaki chicken, crispy rice salad, Asian-inspired salad, healthy lunch, quick dinner, gluten free, crunchy salad

Find it online: https://sophiemelody.com/teriyaki-chicken-crispy-rice-salad/