Chicken and Peanut Rice Salad
A refreshing Burmese-inspired salad with tender chicken, fluffy rice, and a nutty peanut dressing, layered with crisp vegetables and herbs. This asian-inspired asian ready in about 25 minutes pairs thinly sliced chicken breast, cooked jasmine rice, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, thinly sliced chicken breast
- 1 cup, cooked jasmine rice
- 3 tbsp peanut butter
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 tbsp water
- 1/4 cup, sliced green onions
- 1/2, thinly sliced cucumber
- 1/4, shredded carrot
- 2 tbsp, chopped fresh cilantro
- 1/4 cup, chopped roasted peanuts
- 1 tsp vegetable oil
Instructions
- Step 1: Heat 1 tsp vegetable oil in a skillet over medium heat. Add 12 oz thinly sliced chicken breast and cook for 5-7 minutes until no longer pink. Remove and set aside.
- Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp honey, and 2 tbsp water until smooth.
- Step 3: In a large bowl, combine 1 cup cooked jasmine rice, 12 oz cooked chicken, 1/4 cup sliced green onions, 1/2 thinly sliced cucumber, 1/4 shredded carrot, and 2 tbsp chopped cilantro. Toss with the peanut dressing until evenly coated.
- Step 4: Divide into bowls and top with 1/4 cup chopped roasted peanuts.
Frequently asked questions
How long does Chicken and Peanut Rice Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken and Peanut Rice Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.
Can I substitute ingredients in Chicken and Peanut Rice Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken and Peanut Rice Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken and Peanut Rice Salad?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved it! The rice salad is refreshing and the peanuts add such a nice crunch. Will make again.
- ★★★★★
As a Chinese-American, I was skeptical but this dish exceeded expectations. The balance of flavors is spot on.
- ★★★★★
This recipe is a game-changer! The peanut sauce is perfect and the chicken was so tender. Served it at a potluck and it was the first to disappear.
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