Description
A simple recipe for a salad featuring teriyaki chicken served over crispy rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup teriyaki sauce
- 2 cups cooked short-grain rice, pressed into a pan
- Vegetable oil for frying
- 4 cups mixed greens
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Marinate the chicken pieces in the teriyaki sauce for at least 15 minutes.
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
- Fry the pressed rice in the hot oil until golden brown and crispy on both sides. Remove and drain on paper towels. Break into bite-sized pieces.
- Cook the marinated chicken in the same skillet until fully cooked through and slightly caramelized, about 6-8 minutes.
- In a large bowl, combine the mixed greens and shredded carrots.
- Add the cooked teriyaki chicken to the greens mixture.
- Gently toss the crispy rice pieces into the salad.
- Divide the salad among serving plates.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- You can bake or air fry the chicken instead of pan-frying for a lower fat option.
- For extra flavor, use leftover cold rice for the crispy base.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Keywords: teriyaki chicken, crispy rice, salad, Asian salad, chicken recipe, rice salad