Tamari Chicken Crispy Rice Salad
Ingredients
Crispy Rice
- 2 Cups Cooked Rice (leftovers from the night before are perfect) - Jasmine or Basmati (cooled)
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Tamari Sauce
Chicken
- 500gms Chicken Tenderloins (free range)
- 1/4 Cup Tamari Sauce
Salad
- 1 large Lebanese Cucumber - sliced
- 1/4 Red Cabbage - roughly sliced
- 1/2 Cup Coriander - chopped
- 1/2 Cup Nuts (Macadamia, Almonds) - chopped
- 1 large Red Capsicum (Bell Pepper) - chopped
Creamy Sesame Ginger Dressing
- 1/4 Cup Olive Oil
- 3 Tablespoons Sesame Oil
- 3 Tablespoons Tamari Sauce or Coconut Aminos
- 3 Tablespoons Rice Vinegar
- 3 Tablespoons Honey (or Maple Syrup)
- 2 Tablespoons Almond Butter
- 1 Tablespoon Garlic Infused Olive Oil
- 1 Tablespoon Fresh Ginger minced
Directions
- Preheat oven to 200 oC.
- Line an oven tray with baking (parchment) paper and set aside.
- Add rice to the baking tray - toss in the sesame oil and tamari sauce.
- Pop this into the oven for 30-40 minutes, or until nice and crispy. Mix halfway through, to ensure that it cooks evenly.
- Whilst the rice is in the oven, prepare the chicken in a pan on the stove top. Mix the tamari sauce with the chicken and cook until its cooked through. Turn the chicken mixture and make sure that it's not burning.
- Cut the chicken tenders into quarters, once it's cooked.
- Prepare the salad. Wash and chop the Lebanese cucumbers, capsicum, red cabbage, coriander. Add these to a large salad bowl and then add the nuts.
- Add the chicken and crispy rice to the salad bowl.
- Prepare the dressing. Add all the Creamy Sesame Ginger Dressing ingredients together in a blender or Nutri Bullet and blend for about 30 seconds, until the mixture is creamy.
- Pour the dressing on top of the salad mixture, then toss with either tongs or salad forks to fully combine.
- Once this is done, serve and enjoy!
Notes
- Serves 4 - Time 40 minutes
- Store any leftovers in an airtight container, in the fridge for up to 3 days.
- More spice - add some shallots into the salad mixture, thinly slice a red chili and add on top of the salad mixture.
- This recipe can be converted to Teriyaki Chicken (not SIBO friendly) but it does add another flavour for the chicken. Swap the tamari sauce over to Teriyaki sauce instead.