Description
If you’re looking for a crispy rice salad with chicken that’s packed with flavor, texture, and protein, this is the one to make. Golden, crunchy rice gets tossed with tender chicken and fresh slaw for the perfect balance of crispy, savory, and slightly sweet. It’s the kind of meal that feels restaurant-quality but is surprisingly easy to make at home.
Ingredients
FOR THE RICE
2 cups cooked rice
2 tablespoons thick sticky soy sauce (or regular soy sauce)
2 tablespoons sesame seed oil (or olive oil)
FOR THE CHICKEN
4 chicken breasts, thinly sliced
juice of 1 lemon
1/4 cup sweet chili sauce
3 tablespoons soya sauce
2 tablespoons cornstarch
1 teaspoon oregano
FOR THE SALAD
1 bag of 12 oz coleslaw mix
Instructions
Preheat your oven to 400°F (200°C).
Add the cooked rice to the center of a large sheet pan. Drizzle with soy sauce and sesame oil. Toss to coat evenly, then spread the rice out into a thin layer.
Bake for 25–35 minutes, stirring halfway through, until the rice is golden and crispy.
In a bowl, combine the chicken with lemon juice, sweet chili sauce, soy sauce, cornstarch, salt, pepper, and oregano.
Heat a pan over medium-high heat and cook the chicken until browned, cooked through, and slightly sticky from the sauce.
In a large bowl, combine the crispy rice, cooked chicken, and coleslaw mix.
Toss everything together until well coated and serve.
Notes
HOW TO MAKE THE BEST CRISPY RICE:
Use day-old rice for the best texture.
Spread rice in a thin, even layer.
Don’t overcrowd the pan.
Stir halfway through baking
- Prep Time: 10
- Cook Time: 25
- Category: Dinner, Family Dinner, Lunch, Main Course
- Method: Baking, Frying
- Cuisine: American, Thai