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Crispy rice chicken salad with satay sauce
4.4 44 rating
Prep. 20 min
Total 1 h
4 portions
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Ingredients

Crispy rice
  • cooked rice long grain, chilled (see Tip)
    500 g
  • soy sauce
    2 tbsp
  • sesame oil to drizzle
Poached chicken
  • hot water
    1000 g
  • chicken breast (approx. 300 g), cut in half lengthways
    1
Satay sauce
  • water
    90 g
  • red curry paste
    20 g
  • peanut butter
    100 g
  • rice wine vinegar
    15 g
  • soy sauce
    10 g
  • caster sugar
    10 g
  • fish sauce
    5 g
  • spring onions/green onions thinly sliced
    2
  • continental cucumber thinly sliced
    1
  • fresh mint leaves only
    2 sprigs
  • fresh coriander leaves only
    2 sprigs
  • fresh long red chilli thinly sliced
    1
  • lime juiced
    1
Zesty dressing
  • sweet chilli sauce
    80 g
  • freshly squeezed lime juice
    60 g
  • fish sauce
    40 g
  • dark brown sugar
    15 g
To assemble
  • roasted salted peanuts (optional) roughly chopped, to serve
    50 g
  • fried shallots to serve
  • black sesame seeds to sprinkle

Difficulty

easy

Nutrition per 1 portion

Sodium 1577 mg
Protein 21.2 g
Calories 2018.9 kJ / 482.5 kcal
Fat 18.1 g
Fibre 4.3 g
Saturated Fat 4 g
Carbohydrates 62.7 g

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