Description
A bold, flavor-packed salad featuring crispy rice cakes, tender teriyaki chicken, and a creamy sesame ginger dressing — a fusion of textures and tastes that’s unforgettable.
Ingredients
Scale
- 2 cups cooked white rice, chilled
- 1 lb boneless, skinless chicken thighs
- 1/3 cup teriyaki sauce
- 2 cups chopped romaine lettuce
- 1 cup arugula
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey
- 1 clove garlic, minced
Instructions
- Preheat Your Equipment: Heat a non-stick skillet over medium heat with 1 tablespoon olive oil.
- Combine Ingredients: Mix cold rice with a pinch of salt and shape into small flat cakes.
- Prepare Your Cooking Vessel: Cook rice cakes in the skillet until crispy and golden on both sides, about 3–4 minutes per side. Set aside.
- Assemble the Dish: Toss chicken with teriyaki sauce and sear in a hot pan until caramelized and cooked through. Let rest and slice thinly.
- Cook to Perfection: Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and honey for the dressing.
- Finishing Touches: Combine romaine, arugula, carrots, bell pepper, and green onions in a bowl. Drizzle with dressing and toss gently.
- Serve and Enjoy: Place rice cakes on plates, top with salad, arrange sliced chicken, sprinkle sesame seeds, and serve immediately.
Notes
- Use day-old rice for best crispiness.
- Pat chicken dry before cooking for better caramelization.
- Add sriracha or chili flakes to the dressing for heat.
- Swap greens based on preference — spinach or kale work great too.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 95mg