If you’re craving a crunchy, savory feast that delights both the tastebuds and the eyes, then look no further than Teriyaki Chicken Crispy Rice Salad. This vibrant bowl brings together tender teriyaki-glazed chicken, golden crispy rice, a colorful medley of fresh vegetables, and creamy avocado. Every bite delivers an irresistible mix of flavors and textures, making it the perfect crowd-pleaser for any weeknight or casual gathering. There’s something deeply satisfying about this dish—the salty-sweet chicken, the pop of edamame, the crunch of crispy rice, and all those inviting, nutritious extras—it’s truly a new favorite waiting to happen.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for Teriyaki Chicken Crispy Rice Salad couldn’t be simpler, and each one plays a vital role. From the golden, crackling rice base to the fresh, vibrant veggies and that umami-rich teriyaki chicken, every component offers a punch of flavor, color, or texture that elevates the dish into something special.
- Cooked jasmine rice (2 cups, cooled): Using day-old rice makes it easy to crisp without sticking or getting mushy.
- Vegetable oil (2 tablespoons): This ensures the rice crisps beautifully and gives the chicken a golden sear.
- Boneless skinless chicken thighs (1 pound): Thighs stay juicy and soak up the teriyaki sauce perfectly.
- Teriyaki sauce (1/3 cup): The sweet-savory backbone of your chicken, bringing loads of flavor.
- Soy sauce (1 tablespoon): Adds a salty depth to the slaw and helps season the whole bowl.
- Rice vinegar (1 tablespoon): A splash of tanginess that brightens the slaw and balances the sweetness.
- Sesame oil (1 teaspoon): Just a little goes a long way to boost nutty aroma in your salad base.
- Shredded purple cabbage (1 cup): Adds gorgeous color, crunch, and a subtle peppery bite.
- Shredded carrots (1 cup): For natural sweetness and vibrant orange color.
- Edamame, steamed and shelled (1 cup): These tender beans provide protein and a satisfying pop.
- Avocado, diced (1): Creamy and rich, bringing balance to the crisp and savory notes.
- Green onions, sliced (2): These sneak in a fresh, zippy bite to round it all out.
- Sesame seeds (1 tablespoon): Sprinkle these on top for a toasty finish and extra crunch.
- Salt and pepper to taste: For seasoning every layer just right, so all the flavors sing.
How to Make Teriyaki Chicken Crispy Rice Salad
Step 1: Crisp the Rice
Start by heating one tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the cooled jasmine rice, pressing it into a thin, even layer. Don’t stir; let gravity and heat work their magic for 8 to 10 minutes, until the bottom turns golden and deliciously crisp. Flip the rice in sections—a spatula works best here—and cook for another 5 to 7 minutes until both sides have that irresistible crunch. Remove from the skillet and set aside.
Step 2: Cook the Teriyaki Chicken
In the same skillet, add your remaining tablespoon of oil. Pat the chicken thighs dry and season them generously with salt and pepper. Lay them into the hot pan and cook for about 5 to 6 minutes per side, or until fully cooked and juicy. Now, pour in the teriyaki sauce and let it bubble for another 2 to 3 minutes, glazing and thickening around the chicken. Once coated and glossy, remove from heat and slice into strips.
Step 3: Toss the Slaw
Grab a large mixing bowl and whisk together the soy sauce, rice vinegar, and sesame oil. Add the shredded purple cabbage, carrots, edamame, and green onions. Toss everything together until the veggies are lightly coated and glistening, ready to provide the ultimate crunchy, tangy counterpoint to the rich chicken and rice.
Step 4: Assemble the Salad
Time for the fun part! Divide the crispy rice between your serving bowls. Top each with a scoop of the vibrant slaw, a generous helping of sliced teriyaki chicken, and creamy diced avocado. Finish everything off with a shower of sesame seeds. Serve immediately to enjoy every texture at its peak.
How to Serve Teriyaki Chicken Crispy Rice Salad
Garnishes
Dress your Teriyaki Chicken Crispy Rice Salad like you would style your favorite going-out outfit—think avocado slices, a flurry of sesame seeds, and extra green onions for a look that’s as enticing as the first bite. For a spicy kick, a little drizzle of sriracha mayo or a smattering of crushed red pepper is pure magic.
Side Dishes
This salad shines brightly on its own, but you can round it out with some simple sides like miso soup, steamed dumplings, or a plate of pickled cucumbers. A cool, crisp cucumber salad or some steamed edamame sprinkled with flaky salt also double down on the freshness factor.
Creative Ways to Present
For casual hosting, serve Teriyaki Chicken Crispy Rice Salad deconstructed on a platter so guests can build their own bowls—fun, interactive, and oh-so-beautiful! Layer everything in clear glass jars for a picnic-friendly option, or pile the salad high in a large shallow bowl for a stunning family-style centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store each component separately in airtight containers. The rice will stay crispy longer this way, and the vegetables and chicken won’t get soggy. The salad stays fresh in the fridge for up to 3 days, just wait to cut the avocado until you’re ready to eat!
Freezing
While some parts of this salad freeze well, like cooked chicken and rice, fresh veggies and avocado don’t love the freezer. If planning ahead, freeze the chicken and rice separately, and assemble the fresh slaw and toppings right before serving the next time you crave Teriyaki Chicken Crispy Rice Salad.
Reheating
Warm the chicken and crispy rice in a skillet over medium heat until just hot—this helps the rice crisp up again. The slaw and avocado are best served cold and fresh, so add those after reheating the base components for the ultimate texture contrast.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works well and cooks a bit faster than thighs. Just keep an eye on it so it doesn’t dry out, and slice it thinly to soak up all that teriyaki goodness.
How can I make this vegetarian?
Swap the chicken for crispy tofu or even roasted chickpeas. Use the same teriyaki sauce and assembly instructions for a protein-packed vegetarian Teriyaki Chicken Crispy Rice Salad experience.
What’s the best way to get my rice extra crispy?
Use rice that’s been cooled and preferably refrigerated overnight. Spreading it out in an even layer and resisting the urge to stir is the trick to achieving maximum crispiness, just like at your favorite restaurant.
Why does my crispy rice sometimes stick to the pan?
Make sure you’re using plenty of oil and let the rice cook undisturbed. A good nonstick or well-seasoned pan also helps prevent sticking and gives your rice an even, golden crunch.
Can I prep any parts in advance for busy nights?
Definitely! You can slice veggies, whisk the dressing, and cook both the chicken and rice ahead of time. Store everything separately and assemble your Teriyaki Chicken Crispy Rice Salad when you’re ready to eat for the freshest flavors and textures.
Final Thoughts
This Teriyaki Chicken Crispy Rice Salad is sure to become your new go-to when you’re craving something bold, colorful, and deeply satisfying. Whether you’re making it for a quick weeknight dinner or a special get-together, it’s the kind of dish that wins hearts with every crunchy, savory bite. Grab your ingredients, have fun with the toppings, and give this knockout salad a try—you’ll be hooked in no time.
Print
Teriyaki Chicken Crispy Rice Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Teriyaki Chicken Crispy Rice Salad is a delicious and satisfying Asian-inspired dish that combines crispy rice, tender teriyaki chicken, colorful vegetables, and a flavorful sauce. It’s a perfect balance of textures and flavors in every bite.
Ingredients
Crispy Rice:
- 2 cups cooked jasmine rice (cooled)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Teriyaki Chicken:
- 1 pound boneless skinless chicken thighs
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Salad:
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup edamame (steamed and shelled)
- 1 avocado (diced)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
- Crispy Rice: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Press the cooled rice into a thin, even layer in the skillet. Let cook undisturbed for 8–10 minutes or until golden and crispy on the bottom. Flip in sections and crisp the other side for 5–7 minutes. Remove and set aside.
- Teriyaki Chicken: In the same skillet, heat the remaining tablespoon of oil. Season the chicken thighs with salt and pepper, then add to the skillet. Cook for 5–6 minutes per side or until cooked through. Pour in the teriyaki sauce and cook for another 2–3 minutes until the sauce thickens and coats the chicken. Remove from heat and slice the chicken.
- Salad: In a large bowl, whisk together soy sauce, rice vinegar, and sesame oil. Add the cabbage, carrots, edamame, and green onions. Toss to coat. To assemble, divide crispy rice among bowls. Top with the slaw mixture, sliced teriyaki chicken, avocado, and a sprinkle of sesame seeds. Serve immediately.
Notes
- You can substitute chicken thighs with chicken breast or tofu for a vegetarian version.
- Add a drizzle of sriracha mayo for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 9g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 105mg
