Have You Ever Just Craved Something Crunchy, Savory, and a Bit Saucy?
So, I started making Teriyaki Chicken Crispy Rice Salad because (confession) I totally botched a rice dish one night—overcooked it until it clumped. When life gives you sticky rice balls, make crispy rice. My husband still jokes about my “famous crunchy salad” that was born out of what he diplomatically called a kitchen panic. Anyway, now I make it on purpose. And people ask for the recipe, go figure. If you like leftovers you can sneak by the forkful straight form the fridge, this one
Why You’ll Love This Salad (Or, At Least Not Hate It)
I make this when I want everyone at the table (even my picky niece) to eat more than just a little salad. There’s something about crispy rice—oh, I use leftover takeout rice sometimes, by the way; don’t judge—and that homemade teriyaki Chicken that disappears way faster than it should. Plus, if I’m honest, it’s one of the few salads my family gets properly excited for. Don’t be fooled by the Asian takeout vibes: it’s actually pretty fun to pull together, and there’s basically zero fuss about making it look perfect. In fact, the messier, the better (esp. when you’re chasing hungry kids or, you know, the dog is watching).
Let’s Talk Ingredients (Swaps Welcome)
- 2 cups leftover cooked rice (day-old is best; I’ve tried sushi rice, basmati, even jasmine and they all work… my grandma swears by jasmine, but honestly, I use whatever’s in the fridge)
- 2 Chicken thighs (or breasts if that’s what you’ve got; I’ve done half-and-half in a pinch)
- 1/2 cup teriyaki sauce (sometimes I make my own like this recipe here, but store-bought is fine)
- 1 tbsp soy sauce (I’ve subbed tamari or even coconut aminos for that gluten-free thing)
- 4 cups mixed greens (I use spinach and arugula mostly, but iceberg works if that’s your thing)
- 1 avocado, sliced (optional, but I think it makes it feel a bit fancy)
- 1 small cucumber, thinly sliced (or just chop up whatever crunchy veg you have—radishes, carrots, you name it)
- 2 green onions, sliced (I often forget these, but when I remember… game changer)
- 1 tbsp sesame oil (I once used olive because I ran out. Not my best call. Just, fair warning.)
- 2 tsp sesame seeds (toasted if you can be bothered)
- Cooking oil (for crisping the rice; I use peanut oil semi-regularly, but regular veg oil is totally fine)
How I Do It (But Feel Free to Improvise)
- First, if your rice is cold, spread it out on a plate and zap it for 30 sec in the microwave. It doesn’t have to be piping hot, just not brick-solid (I’ve made that mistake, don’t bother).
- Get a big pan good and hot with a glug of oil. Toss in the rice, press it down a bit. Let it fry—don’t move it!—for 5 to 8 minutes until you smell that toasted almost-popcorn thing, and the bottom goes golden and crunchy. Flip in chunks if you can; or, leave it all shaggy and wild. No points off for ugly rice.
- While the rice is crisping, throw chicken, half the teriyaki sauce, soy, and a dash of sesame oil in a bowl. Mix. I usually set aside about a quarter of the sauce to drizzle later (if I remember, which is… not always).
- Cook the chicken in a separate pan over medium-high heat. 4-6 minutes each side, or till it’s nicely charred and cooked through. Cut it up however you like—strips, chunks, whatever feels right. I always try a piece, ya know, for quality control.
- Start assembling: greens on a big platter, pile on the crispy rice (try not to sneak too much before serving—I always do), then scatter over your cucumber, avocado, and green onions.
- Add the chicken while it’s still warm. Drizzle extra teriyaki on there, then hit it with sesame seeds. I give it a squirt of lime if I have one lying around.
Notes I Learned the Messy Way
- If your rice falls apart or burns a bit? Actually adds flavor—well, unless it’s charcoal, then… start over.
- Sometimes I forget to thaw the chicken; I just soak it in lukewarm water for 20 mins and move on.
- Slicing avocado too early? It goes brown. I wish someone told me this before, but on second thought, nobody in my family ever minded.
Crazy Variations I’ve Tried
- Swapped chicken for tofu—surprisingly delicious! Marinate it the same way. (Check this tofu trick if you’re curious: here’s how I do it.)
- Added mango slices once—thought it would be fresh, but… not my favorite. Too sweet for my crew.
- Sometimes I use quinoa instead of rice, but then is it really crispy rice salad? Debatable.
What If I Don’t Have a Nonstick Pan? (No Problem!)
Look, nonstick is best for rice crisping, but if you only have a regular pan, just slosh in a bit more oil and don’t touch it too soon. Or line the pan with parchment if you’re feeling clever (kinda fiddly, but it works).
How Long Does This Last? (Not That Long, Honestly)
Store leftovers in an airtight container for up to two days—but truly, it always gets devoured within 24 hours in my house. Crispy rice won’t be crispy on day two, but tastes pretty great cold or quickly reheated in the oven (microwave makes it a bit sad and soggy, just saying).
How I Like to Serve It (Zero Fuss, Extra Crunch)
I pile everything on a big platter, leave the drizzles and extras for folks to add on their own. We sometimes do this for impromptu backyard picnics, just to change things up. Or, serve family-style and let people pick out the bits they like best (inevitably, someone fights for the darkest, crunchiest rice pieces…)
Things I’ve Learned the Hard Way (AKA Pro Tips)
- I once rushed the rice crisping step. Impatience = soggy, sad rice. Let it sizzle undisturbed; otherwise, it’s not worth the calories.
- Try not to overdress the greens or you’ll get wiltville halfway through dinner. Just drizzle at the end.
- Slice your chicken after it rests a few minutes. I learned that the hard way—once, it shredded apart. Not ideal, but not the end of the world.
Quirky FAQs I’ve Actually Been Asked
- Can I use brown rice? Yep, but the crisp isn’t as intense. Still tasty, though.
- Is it okay cold? Actually, I think this tastes even better the next day, straight from the fridge (don’t tell the food safety police I said that).
- What if my rice sticks like glue? That’s kinda the point! The crispy bits break off; the chewy stuff, even better. Worst case? Call it rustic and move on.
- Do I have to marinate the chicken? Honestly, nah. The sauce does all the heavy lifting. 10 minutes is plenty.
- Can I make it ahead? You can prep all the parts, but only crisp the rice at the last minute… otherwise, you lose your crunch. I do all my prep in advance sometimes if guests are coming over (or, you know, my mother-in-law).
PS: If you’ve never made your own teriyaki sauce, it’s weirdly easy and beats supermarket bottles, in my probably-too-strong opinion. Try experimenting; the worst that can happen is you end up ordering pizza instead. Not the worst fate. Happy cooking, mate!
Ingredients
- 2 cups cooked jasmine rice (chilled)
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts
- 1/3 cup teriyaki sauce
- 5 cups mixed salad greens
- 1 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
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1In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chilled cooked rice and press into an even layer. Cook for 5-7 minutes per side, or until golden and crispy. Set aside to cool slightly.
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2Season chicken breasts with salt and pepper. In the same skillet, add remaining oil and cook chicken for 4-5 minutes per side until golden and cooked through.
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3Pour teriyaki sauce over the chicken, turning to coat. Simmer for 1-2 minutes until the sauce thickens and glazes the chicken. Remove from heat, let rest for a few minutes, then slice.
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4In a large bowl, toss salad greens, shredded carrots, sliced cucumber, and scallions.
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5To serve, break crispy rice into chunks and arrange over the salad. Top with sliced teriyaki chicken and sprinkle with toasted sesame seeds.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
28 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
46 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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