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Teriyaki Chicken Crispy Rice Salad with Creamy Sesame Ginger Dressing
Hoofdgerecht

Teriyaki Chicken Crispy Rice Salad with Creamy Sesame Ginger Dressing

55 minVoor 4Nutri-Score C€€
van @kalejunkie3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • cooked jasmine rice (cooled)Granen400 g
  • sesame oil (for the rice)Voorraadkast15 ml
  • teriyaki sauce (for the rice)Voorraadkast30 ml
  • rotisserie chicken (bones removed, meat shredded)Vlees1 stuk
  • teriyaki sauce (for the chicken)Voorraadkast60 ml
  • Persian cucumbers (thinly sliced)Groente en fruit5 stukken
  • red cabbage (finely sliced)Groente en fruit50 g
  • cilantro (chopped)Groente en fruit15 g
  • green onions (bunch, finely chopped)Groente en fruit1 stuk
  • red bell pepper (diced small)Groente en fruit1 stuk
  • salted peanuts (chopped)Noten en zaden70 g
  • olive oil (for the dressing)Voorraadkast60 ml
  • toasted sesame oil (for the dressing)Voorraadkast45 ml
  • soy sauce (or coconut aminos)Voorraadkast45 ml
  • rice vinegarVoorraadkast45 ml
  • maple syrupVoorraadkast30 ml
  • cashew butterVoorraadkast30 g
  • garlic (cloves, mashed)Groente en fruit2 stukken
  • fresh ginger (minced)Groente en fruit15 g

per portie

Voedingswaarden

601kcal

Koolhydraten
33 g
Eiwitten
36 g
Vetten
36 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Blender
  • Mengkom

stap voor stap

Bereiding

  1. Bake the crispy rice

    • Preheat the oven to 200 °C and line a baking sheet with parchment paper.
    • Spread the cooled cooked rice on the sheet, toss with the sesame oil and teriyaki sauce and spread into an even layer.
    • Bake, tossing halfway through, until golden and crispy; watch closely so it doesn't burn.
    Stap 1

  2. Shred the chicken

    • Remove the bones from the rotisserie chicken and shred the meat into small pieces.
    • Toss the shredded chicken with the teriyaki sauce and set aside.
    Stap 2

  3. Make the creamy sesame ginger dressing

    • Add the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, garlic and ginger to a blender.
    • Blend until smooth and creamy.
    Stap 3

  4. Build the salad

    • Chop and slice the cucumbers, red cabbage, cilantro, green onions, bell pepper and peanuts and add them to a large bowl.
    • Top with the shredded chicken and crispy rice.
    • Pour the dressing over the salad, toss and enjoy.
    Stap 4
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