YOUR SOLIN GENERATED RECIPE
Crispy Peanut Rice Salad with Herbs
Pan-seared chicken and rice crisped in sesame oil, tossed with a velvety peanut dressing and a vibrant medley of fresh mint and cilantro.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked jasmine rice
0.5 tbsp creamy peanut butter
1 tbsp tamari
0.5 tsp toasted sesame oil
1 tbsp lime juice
0.5 tbsp roasted peanuts
0.5 cup shredded carrots
0.5 cup sliced cucumber
0.25 cup fresh mint
0.25 cup fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through.
Add the cooked jasmine rice to the skillet with the chicken, spreading it into a flat layer; let it sit undisturbed for 3 minutes to develop a crispy texture.
In a small bowl, whisk together the creamy peanut butter, tamari, lime juice, and red pepper flakes until smooth.
In a large mixing bowl, combine the shredded carrots, sliced cucumber, fresh mint, and fresh cilantro.
Transfer the crispy rice and chicken into the mixing bowl with the vegetables.
Pour the peanut dressing over the salad and toss thoroughly to coat.
Top with chopped roasted peanuts and serve immediately.