A crunchy, savory, and refreshing meal that hits every texture note. This recipe serves 2–3 people—feel free to double it for meal prep!
Ingredients:
The “Bang Bang” Sauce
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1/4 cup Sweet Chili Sauce
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1/4 cup Plain Greek Yogurt
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1 tsp Smoked Paprika
The Crispy Soyaki Chicken
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1 lb Chicken Breast or Thighs (cubed)
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1/2 bottle Trader Joe’s Soyaki Sauce
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1 tbsp Cornstarch
The Oven-Crisped Rice
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2 pouches Microwaveable White Rice (precooked)
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1 tbsp Sesame Oil
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1/2 tbsp Chili Oil (adjust for heat)
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1–2 tbsp Soy Sauce
The Fresh Salad Mix
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3–4 Mini Cucumbers (diced)
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1 bunch Green Onions (sliced)
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1 Avocado (cubed)
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1/2 cup Shelled Edamame
Prep the Sauce
Combine the sweet chili sauce, Greek yogurt, and paprika in a blender. Blitz until completely smooth and creamy. Transfer to a jar and keep it chilled in the fridge until you’re ready to serve.
Get the Rice Crispy
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Preheat your oven to 390°F.
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Microwave your rice according to the package instructions just to soften it.
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In a baking dish, combine the warm rice with the sesame oil, chili oil, and soy sauce. Mix until every grain is coated.
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Press the rice into a thin, even layer across the bottom of the dish.
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Bake for 40 minutes or until the edges are golden-brown and the texture is crunchy.
Cook the Chicken
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Toss your cubed chicken with the cornstarch until lightly coated.
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Heat a pan over medium-high heat. Add the chicken and the Soyaki sauce.
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Sauté until the sauce reduces into a thick, sticky glaze and the chicken develops a nice sear.
Assemble the Salad
While the rice finishes, dice your cucumbers, green onions, and avocado. Toss them in a large bowl with the edamame.
To Serve
Once the rice and chicken are done, add them to the bowl with your fresh salad mix. Drizzle generously with the chilled creamy chili sauce and toss to combine.
Pro-Tip: For the ultimate “crunch,” let the rice sit for 2 minutes after taking it out of the oven before breaking it up—it helps the bottom layer crisp up even more!
