Let Me Tell You About Teriyaki Chicken Crispy Rice Salad
Alright, you know how some meals basically save your bacon on a busy weeknight? This is one of those (and not just because it isn’t bacon—my daughter is suspiciously anti-bacon, but that’s a saga for another day). I swear, the first time I tried to make this Teriyaki Chicken Crispy Rice Salad, I burnt the rice and jammed my thumb on the fridge. But it was so good, nobody even noticed I was limping or that dinner plates smelled a bit toasty.
I figured, why keep this minor kitchen miracle to myself? If you’re after a meal that’s a mash-up of comforting, crunchy, sticky, and fresh—plus a little sweet and salty—then hey, you’re in the right place, pal. There’s nothing fancy, just the real stuff. Plus, my dog always seems to hover when the teriyaki sauce hits the pan, so you know it’s legit.
Why We Keep Coming Back to This Salad (No Joke)
I make this when I’ve got leftover rice lurking in the fridge (the kind that’s a little sad and needs a new life). Or if I promised the kids chicken—and they’re sick of plain old grilled chicken strips again. Sometimes I’ll add it to the weekly dinner plan just because the salad is a sneaky way to throw greens in without arguments (usually). My partner gets oddly competitive piling up the crispy rice, so it sort of turns dinner into a sport at our house. It’s also ideal for those “oops, I forgot to defrost anything” nights, because, honestly, even frozen chicken thighs work here. Teriyaki sauce covers all sins (well, not all, but most).
Gather These Ingredients (and Options if You’re Short on Stuff)
- 2 cups cooked white or jasmine rice (leftover is definitely the way to go—Grandma always said fresh was best but I actually find leftover rice crisps up better)
- 2 boneless, skinless chicken thighs (or breasts; honestly, whatever’s on hand—pork works, too, if that’s your jam)
- 1/3 cup teriyaki sauce (store-bought or homemade—try this one if you’re feeling ambitious)
- 2 tbsp soy sauce
- 2 cups mixed salad greens (a hearty romaine or even baby spinach if that’s what’s in the drawer)
- 1/2 large cucumber, thinly sliced (or swap in radishes if you want pep)
- 1/2 cup shredded carrots (I sometimes buy the pre-shredded stuff—no shame)
- 1 avocado, sliced (skip if it looks dodgy in the store)
- 2 green onions, sliced (red onion works too, but go light—no one likes onion overload…except maybe my uncle)
- Vegetable or canola oil, for frying
- 1 tsp sesame seeds (optional, but makes it look all fancy)
- Chili flakes or sriracha (optional, for a fiery twist if you’ve got spice fans around)
How I Throw It All Together (Plus an Occasional Pause to Sneak a Bite)
- Get your crispy rice magic on: Heat a healthy slick of oil in a big skillet over medium-high. Spread the rice out in an even layer (or as close as you can get—mine never looks TV-perfect; it’s fine). Press down gently with a spatula. Fry until the bottoms get really golden and crunchy (about 6–8 min); don’t poke it too much or you wreck the crisp. Flip or stir and crisp the other side if you like, but honestly, I usually just leave it on one side.
- Cook the chicken: While the rice crisps, dice your chicken into bite-sized chunks. Toss them with soy sauce, a pour of teriyaki, and a pinch of pepper if you fancy. Sear in a separate pan over medium-high until golden and cooked through (shouldn’t take longer than 8 min). Pour in a little more teriyaki and reduce to a sticky glaze (your kitchen will smell amazing). This is where I always taste a piece—just to check seasoning (and okay, snack).
- Prep your veg: Chuck your greens, cucumber, carrots, avocado, and green onions together in a big bowl. Or just dump directly onto plates if that’s easier. No shame in the “toss it straight on the table” approach.
- Assemble: Spoon the crunchy rice onto each bowl or plate (good luck keeping the crispiness if you pile hot chicken right on top; I tend to put chicken and veg on the side). Top with veg, chicken, more teriyaki if you want, sprinkle sesame seeds. If you’re feeling wild, sriracha on the side for DIY heat.
- Serve immediately—because crispy rice waits for no one. Unless it’s one of those family zoom calls and everyone has to say hi before eating, which usually means the rice is only semi-crispy. Still good though.
Notes—Lessons Learned by Slightly Fumbling
- I’ve tried making crispy rice with brown rice. Not bad, but a little chewy. Jasmine or sushi rice wins, hands down.
- Don’t crowd the chicken in the pan! Trust me, unless you love steam-poached chicken (which, weirdly, a friend of mine does), give the bits some space.
- I used to skip sesame seeds but now find they hide a multitude of sins (like a slightly overcooked chicken bite).
Things I’ve Tinkered With (and One That Was a Dud)
- Once swapped shredded roast turkey in—works, but not as sticky-satisfying.
- Vegan version with crispy tofu? Also good! (Just double the teriyaki for flavor.)
- Added mango once; a bit too “tropical” for my taste buds, but maybe you’ll love it?
Tools & Gear (But Don’t Agonize Over It)
- Nonstick skillet is ideal for crispy rice. Cast iron is good too—just needs more oil.
- Tongs or a spatula for the chicken. Don’t have either? A big spoon or even chopsticks if you’re brave.
If you don’t have two pans, just make the rice first, then use the same pan for chicken (wipe it out first, unless you want a mad flavor mashup—I sometimes don’t bother, honestly).
How Long It Lasts (But Not Really)
This technically stores well in airtight containers in the fridge for up to 2 days—but crispy rice starts to go a bit chewy after a night. I actually think the chicken is somehow tastier the next day though; the flavors soak right through. But, like, our leftovers rarely survive past lunch.
How We Eat It (Sometimes With a Side of Chaos)
I love to serve this with a handful of extra cilantro or mint if I have it, though my youngest acts personally victimized by visible herbs. Sometimes we make it a DIY thing at the table so everyone can pile the ingredients their own way. It’s become a Friday-night ‘build your own bowl’ tradition here, complete with a side of self-congratulation for eating salad voluntarily.
Pro Tips (Read: Minor Regrets)
- Don’t rush the rice or skimp on oil. I tried to “lighten it up” once and ended up with soggy rice and a pan to scrub. Honestly worth the extra calories for crunch.
- Let the teriyaki sauce bubble and thicken before mixing in with the chicken—otherwise you get a watery mess.
- If you prep veggies ahead, wrap in paper towel so they don’t get limp.
FAQ (Stuff Friends Have Actually Asked Me…Really)
- Do I have to use leftover rice? Nope! Fresh rice works in a pinch, but it’s stickier and won’t crisp up quite the same. I’ve even used microwave packet rice in an emergency, and it was…better than starving, let’s put it that way.
- What teriyaki sauce do you use? Honestly, whatever’s on sale. If you want to make your own, this one by Nagi is super straightforward.
- Chicken thighs or breasts—does it matter? Not really, though thighs are juicier. Breasts work, just cook them a little less or you’ll end up with chicken jerky (which my cousin bizarrely loves, but that’s another tale).
- What’s the best way to re-crisp rice? Oh man, reheated in a dry skillet with a bit of oil works best. Or just eat as-is; it’s fine cold on salad, too.
And last thing—if by some wild chance you make extra sauce, drizzle it on scrambled eggs the next morning. Sounds weird, tastes good. Or maybe that’s just me having watched too much late-night cooking TV?
Ingredients
- 2 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts (about 400g)
- 1/3 cup teriyaki sauce
- 2 cups mixed salad greens
- 1 small cucumber, thinly sliced
- 1 large carrot, julienned
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
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1Press the chilled cooked rice into a thin layer in a non-stick skillet with 1 tablespoon of vegetable oil. Cook over medium heat for 6-8 minutes on each side until golden and crispy. Remove and cool slightly, then break into bite-sized pieces.
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2Season the chicken breasts lightly with salt and pepper. In the same skillet, add 1 tablespoon of vegetable oil and cook the chicken over medium heat for 5-6 minutes per side, until fully cooked.
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3Pour the teriyaki sauce over the cooked chicken in the pan and simmer for 2-3 minutes, turning to coat evenly. Remove from heat and let rest for a few minutes, then slice thinly.
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4Arrange the salad greens, cucumber, and carrot in a large serving bowl. Top with sliced teriyaki chicken and crispy rice pieces. Garnish with sliced scallions and toasted sesame seeds.
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5Drizzle additional teriyaki sauce or your favorite dressing over the salad before serving. Serve immediately.
Approximate Information for One Serving
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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