Teriyaki Chicken Crispy Rice Salad
Delight your taste buds with this Teriyaki Chicken Crispy Rice Salad, a perfect blend of sweet and savory flavors. Tender chicken glazed in rich teriyaki sauce sits atop a crunchy bed of crispy rice and fresh veggies. This dish not only looks vibrant but is also easy to prepare, making it ideal for meal prep or casual weeknight dinners. Each bite offers an exciting combination of textures that will have everyone coming back for more!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 3 cups crispy rice cereal
- 1 cup assorted vegetables (bell peppers, carrots, cucumbers), chopped
- 2 tbsp sesame seeds, toasted
- 1/4 cup green onions, sliced
Instructions
- Marinate chicken breasts in soy sauce, minced garlic, brown sugar, and rice vinegar for at least 30 minutes.
- Heat oil in a skillet over medium heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and cooked through.
- In a saucepan over low heat, combine leftover marinade with additional brown sugar until thickened to create the teriyaki glaze.
- In another pan, heat oil and fry crispy rice cereal until golden brown and crunchy. Set aside.
- In a large bowl, mix the crispy rice cereal with chopped vegetables. Slice the cooked chicken and toss everything together with teriyaki sauce.
- Top with toasted sesame seeds and sliced green onions before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 12g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Use day-old rice for optimal crunchiness; fresh rice can be too soft. Customize by swapping chicken for tofu or shrimp or adding extra veggies like snap peas or corn.