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- 2 boneless, skinless chicken breasts - 1/2 cup teriyaki sauce (divided) - 1/4 cup cornstarch - 3 tablespoons vegetable oil - 2 cups cooked jasmine rice (preferably day-old) - 2 cups mixed salad greens (such as spinach, arugula, and romaine) - 1 red bell pepper, diced - 1 cup shredded carrots - 1/4 cup green onions, sliced - 1 tablespoon rice vinegar - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) When you make Teriyaki Chicken Crispy Rice Salad, these ingredients are key. The chicken gives you protein and flavor. The teriyaki sauce adds a sweet and savory touch. Cornstarch helps create that crispy rice texture you will love. The cooked jasmine rice makes it filling. For the salad, mix greens, bell pepper, carrots, and green onions for crunch and color. Don't forget the sesame seeds on top! They add a nice touch and great taste. This mix of ingredients makes a tasty, colorful meal that pleases everyone. Plus, it’s fun to eat! To start, you will need to marinate the chicken. Take the two boneless, skinless chicken breasts and place them in a medium bowl. Pour in 1/4 cup of teriyaki sauce. Make sure to coat the chicken evenly. Cover the bowl with plastic wrap or a lid. Let it sit in the fridge for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This step adds great flavor to your chicken. Next, it’s time to cook the chicken. Preheat your grill or grill pan over medium-high heat. When it’s hot, take the chicken out of the marinade. Allow any excess sauce to drip off. Grill the chicken for about 6-7 minutes on each side. Cook until its internal temperature reaches 165°F (75°C). Once done, move the chicken to a cutting board. Let it rest for a few minutes, then slice it into bite-sized pieces. While the chicken rests, prepare the crispy rice. In a large bowl, combine the cooked jasmine rice and 1/4 cup of cornstarch. Toss until every grain is evenly coated in cornstarch. Heat 3 tablespoons of vegetable oil in a non-stick skillet over medium heat. When the oil is hot, add the rice mixture. Press it down into an even layer. Cook for 4-5 minutes until the bottom turns crispy and golden brown. Carefully flip the rice and repeat the process until it is crispy on both sides. Once done, remove it from heat and break it into pieces. Marinating chicken helps add flavor and moisture. Use a bowl, and add your chicken and 1/4 cup of teriyaki sauce. Make sure to cover all parts of the chicken. Cover the bowl with plastic wrap and chill it in the fridge. Let the chicken marinate for at least 30 minutes. For more flavor, let it rest for up to 2 hours. This makes the chicken juicy and tasty. To get that crispy rice, start with cooked jasmine rice, preferably day-old. Mix the rice with cornstarch in a bowl. The cornstarch helps make the rice crispy when cooked. In a non-stick skillet, heat vegetable oil over medium heat. Once hot, add the rice mixture. Press it down into an even layer. Leave it alone for 4-5 minutes. Flip it when the bottom is golden brown. Cook the other side until crispy. Break it into pieces before serving. Serve your salad in clear bowls. This shows off the colorful layers. Place a good amount of the salad mix on each plate. Add the grilled chicken on top. Finish with crispy rice to add crunch. Sprinkle sesame seeds for a nice touch. You can also arrange the chicken in a fan shape. This makes your dish look more appealing and fun to eat. {{image_4}} You can swap chicken for many other proteins. Try shrimp, tofu, or beef. Each brings its own flavor. Shrimp cooks fast and adds a sweet touch. Tofu absorbs flavors well and is great for vegetarians. Beef gives a rich taste. Just remember to adjust cooking times based on the protein you choose. For a vegetarian twist, use firm tofu or tempeh. Marinate it the same way as chicken. Grill it or pan-fry until golden. For a vegan option, go with just veggies and the crispy rice. Use a vegan teriyaki sauce to keep all flavors intact. Toss in extra greens or avocado for creaminess. You can change some ingredients for new tastes. Use brown rice instead of jasmine for a nuttier flavor. Swap red bell pepper for cucumber for a fresh crunch. Add some spicy elements like jalapeños for heat. Experiment with different salad greens, like kale or mixed greens, to keep it exciting. To keep your Teriyaki Chicken Crispy Rice Salad fresh, place leftovers in an airtight container. Make sure to cool the salad to room temperature before sealing. If you have leftover crispy rice, store it separately. This way, the rice stays crunchy, and the salad remains fresh. When reheating, use a microwave for the chicken and rice. Heat in short bursts of 30 seconds. Check the temperature in between. You want everything warm, not hot. Avoid reheating mixed salad greens as they can wilt. Add them fresh when serving. - Cooked chicken: 3 to 4 days in the fridge. - Jasmine rice: 4 to 6 days if stored properly. - Salad greens: Use within 2 to 3 days for the best taste. - Teriyaki sauce: Can last for months if kept sealed. Yes, you can use brown rice. Brown rice adds a nutty flavor and more fiber. It might take longer to cook. Make sure to adjust the water and cooking time. Jasmine rice gives a softer texture, while brown rice is chewier. Both work well in this salad. You can use soy sauce, hoisin sauce, or a mix of both. These options add a savory taste. If you want a sweeter sauce, try adding honey or maple syrup. Adjust the flavor to fit your taste buds. Each sauce will change the salad's final flavor, so choose what you love. This salad is not spicy at all. It focuses on sweet and savory flavors. The teriyaki sauce adds sweetness, while the fresh veggies provide crunch. If you like spice, consider adding sliced jalapeños or chili flakes. This will give the salad a nice kick without overpowering it. This blog post covered the ingredients and steps to make teriyaki chicken. You learned how to marinate the chicken and cook it perfectly. We explored tips for crispy rice and creative serving ideas. You also discovered variations like vegetarian options and ingredient swaps. Finally, we discussed storage and reheating tips to keep your meal fresh. Teriyaki chicken is easy and fun to make. Try your own twists and enjoy!

Teriyaki Chicken Crispy Rice Salad

Savor the deliciousness of Teriyaki Chicken Crispy Rice Salad! This delightful dish combines tender grilled chicken, crunchy crispy rice, and fresh veggies, all tossed in a tasty teriyaki dressing. Perfect for a light lunch or dinner, this recipe is sure to impress your family and friends. Click through for easy step-by-step instructions and make your meal memorable today! #TeriyakiChicken #HealthySalad #EasyRecipes #DinnerIdeas
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Ingredients
  

2 boneless, skinless chicken breasts

1/2 cup teriyaki sauce (divided)

2 cups cooked jasmine rice (preferably day-old)

1/4 cup cornstarch

3 tablespoons vegetable oil

2 cups mixed salad greens (such as spinach, arugula, and romaine)

1 red bell pepper, diced

1 cup shredded carrots

1/4 cup green onions, sliced

1 tablespoon sesame seeds (for garnish)

1 tablespoon rice vinegar

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium-sized bowl, add the boneless chicken breasts and pour in 1/4 cup of teriyaki sauce. Toss to coat the chicken evenly. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes. For deeper flavor, allow it to marinate for up to 2 hours.

    Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Once heated, remove the chicken from the marinade, letting any excess sauce drip off. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C). After cooking, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into bite-sized pieces.

      Prepare the Crispy Rice: While the chicken rests, combine the cooked jasmine rice and cornstarch in a large mixing bowl, tossing until every grain is evenly coated. In a separate non-stick skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the rice mixture, pressing it into an even layer. Cook until the underside turns crispy and golden brown, about 4-5 minutes. Carefully flip the rice and repeat on the other side until crispy. Once done, remove from heat and break the rice into pieces.

        Assemble the Salad: In a large mixing bowl, combine the salad greens, diced red bell pepper, shredded carrots, and sliced green onions. Drizzle the remaining teriyaki sauce and rice vinegar over the top. Gently toss all ingredients together until everything is well coated and evenly mixed.

          Serve: To serve, place a generous portion of the salad mixture onto each plate. Top with the grilled teriyaki chicken pieces and generously sprinkle the crispy rice on top. To finish, garnish with sesame seeds for added texture.

            Prep Time: 10 min | Total Time: 45 min | Servings: 4

              - Presentation Tips: For a vibrant look, serve the salad in clear bowls to showcase the colorful layers. You can also arrange the chicken slices in a fan shape atop the salad, and add a few extra sesame seeds for decoration.