Crispy Rice Satay (Print Version)
# Ingredients:
→ Base Layer
01 -
2 chicken breasts – cooked, shredded, or chopped
02 -
2 cups of cooked long-grain rice (or start with 2/3 cup uncooked)
03 -
1 tablespoon of chilli oil
04 -
1 tablespoon of sesame oil
05 -
1 tablespoon tamari or gluten-free soy sauce
→ Crunchy and Fresh Add-Ins
06 -
1 handful of mint leaves, roughly chopped
07 -
1 cucumber, cut into small cubes
08 -
1 cup of shelled edamame
09 -
1/3 cup roasted peanuts, crushed
10 -
1 handful of Thai basil, roughly chopped
11 -
3 scallions, thinly sliced
12 -
1 red chilli, finely cut (optional)
13 -
1 handful cilantro, chopped up
14 -
1 tablespoon sesame seeds
→ Creamy Satay Sauce
15 -
1 tablespoon sweet chili jam
16 -
1/2 cup pure peanut butter
17 -
1 tablespoon toasted sesame oil
18 -
2 teaspoons of fish sauce
19 -
1/2 cup water (adjust for creaminess)
20 -
2 tablespoons soy sauce
# Instructions:
01 -
If using raw rice, cook 2/3 cup with 1 cup water. Boil, simmer covered for 12 minutes, then sit off the heat for 10 more. Spread it out on parchment paper to chill in the fridge for 10 minutes.
02 -
Set oven to 400°F/200°C. Combine cooked rice with soy sauce, sesame oil, and chilli oil. Spread evenly on a parchment-lined tray. Bake for 25-30 minutes, checking every 5-10 minutes after 15 minutes to avoid burning.
03 -
Mix peanut butter, fish sauce, soy sauce, sesame oil, and sweet chili jam until smooth. Slowly whisk water into the mixture until it’s creamy.
04 -
Mix the crispy rice, edamame, chicken, cucumber, scallions, herbs, peanuts, sesame seeds, and chili. Toss with half the dressing, then layer extra dressing and leftover crushed peanuts on top to serve.
# Notes:
01 -
Go for peanut butter made with just peanuts and salt for better taste.
02 -
Keep dressing separate if making ahead. Toss it in just before eating.
03 -
The satay dressing stays good for other meals too!
04 -
Store leftovers covered in the fridge for up to 4 days.