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Satay Crispy Rice Salad
Satay Crispy Rice Salad
@mingleseasoning
Rated 4.1 stars by 21 users
Author:
@mingleseasoning
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 1.5 cups cooked rice
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1 tbsp sesame oil
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3 tbsp Mingle Satay Spice Blend
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1 tbsp Mingle Sweet Chilli Sauce
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300g diced chicken breast
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1 tbsp peanut butter
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1 cup coconut cream
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1 cup chicken stock
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1 baby cos lettuce, roughly chopped
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4 baby cucumbers, finely diced (or 1 Lebanese cucumber)
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½ avocado, diced
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½ cup chopped spring onions
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1 handful coriander
Directions
- Crisp the Rice: Preheat the oven to 180°C. Spread the cooked rice onto a lined baking tray, then drizzle with sesame oil, half the Satay Spice Blend, and sweet chilli sauce. Mix with a fork, then spread evenly on the tray.
Bake: Cook for 20–25 minutes, stirring occasionally, until the rice is dark brown and crispy (check to avoid burning).
Cook the Chicken: In a non-stick pan, cook the diced chicken with the remaining Satay Spice Blend for 2–3 minutes until sealed and fragrant.
Make the Satay Sauce: Add peanut butter, coconut cream, and chicken stock to the pan. Bring to a boil, then simmer for 10 minutes. Remove the chicken and set aside. Continue cooking the sauce for another 5 minutes until thickened, then set aside.
Assemble the Salad: In a large bowl, combine the cos lettuce, cucumbers, avocado, spring onions, coriander, and cooked chicken.
Finish & Serve: Top with the crispy rice and drizzle over the satay sauce. Toss and enjoy!
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