Description
Teriyaki Chicken Crispy Rice Salad is a delicious blend of juicy chicken glazed in sweet and savory teriyaki sauce, served on a bed of crunchy rice cakes and vibrant fresh vegetables. This dish is perfect for any occasion, from summer picnics to cozy dinners at home. Easy to prepare and customizable, it promises a delightful experience with every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1/2 cup teriyaki sauce
- 4 crispy rice cakes
- 1 cup mixed vegetables (bell peppers, cucumbers, carrots)
- 2 tbsp sesame seeds
- 2 green onions, sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
Instructions
- Marinate chicken in teriyaki sauce and minced garlic for 30 minutes.
- Cook marinated chicken in a skillet over medium heat for about 6-7 minutes per side or until golden brown and reaches an internal temperature of 165°F (75°C).
- Toast crispy rice cakes in another skillet until golden brown, about 2 minutes per side.
- Chop mixed vegetables into bite-sized pieces.
- Slice cooked chicken and mix with crispy rice cakes, vegetables, sesame seeds, and soy sauce in a large bowl.
- Serve topped with sliced green onions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 550
- Sugar: 10g
- Sodium: 760mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg