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Teriyaki Chicken Crispy Rice Salad with Sesame-Ginger Vinaigrette

Close-up of a teriyaki chicken crispy rice salad featuring glazed chicken, greens, and large crispy rice pieces.
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Make this satisfying teriyaki chicken crispy rice salad for a weeknight dinner or lunch. You get tender, glazed chicken, perfectly crunchy rice, and a bright sesame-ginger dressing.

Ingredients

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  • 1 cup uncooked short-grain rice (sushi rice works well)
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 4 cups mixed greens or shredded cabbage
  • 1/2 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • For the Sesame-Ginger Vinaigrette: 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon Dijon mustard

Instructions

  1. Cook the rice according to package directions. Once cooked, spread the rice thinly onto a parchment-lined baking sheet. Let it cool completely, then chill in the refrigerator for at least 2 hours, or until firm.
  2. Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 3-5 minutes until the sauce thickens slightly. Remove from heat and set aside.
  3. Make the crispy rice: Heat about 1/2 inch of vegetable oil in a heavy-bottomed skillet over medium-high heat. Once the oil is hot (a small piece of rice should sizzle immediately), carefully press the chilled rice into a thin, even layer in the hot oil. Cook for 5-7 minutes per side until golden brown and crispy. Remove the rice cake and place it on a paper towel-lined plate to drain excess oil. Break the large rice cake into bite-sized pieces.
  4. Cook the chicken: Heat 1 tablespoon of vegetable oil in a separate skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Pour half of the prepared teriyaki sauce over the chicken, tossing to coat until the sauce is sticky and glossy. Remove from heat.
  5. Prepare the vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until emulsified.
  6. Assemble the salad: In a large bowl, combine the mixed greens, shredded carrots, and sliced green onions. Drizzle with most of the vinaigrette and toss gently to coat.
  7. To serve your crispy rice salad, divide the greens among bowls. Top with the warm teriyaki chicken pieces and a generous amount of the crispy rice. Sprinkle with toasted sesame seeds. Serve immediately with any remaining dressing on the side.

Notes

  • For extra flavor in your rice, you can mix 1 teaspoon of rice vinegar and a pinch of salt into the cooked rice before chilling it.
  • If you prefer baked crispy rice over fried, press the chilled rice onto a lightly oiled baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden.
  • This recipe works well with leftover cooked rice, but chilling it thoroughly is key to achieving the best crunch.

Nutrition

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