Ensalada de arroz crujiente con pollo teriyaki

Ingredientes

• 2 cups cooked jasmine rice (chilled)
• 2 tablespoons vegetable oil
• 2 boneless, skinless chicken breasts
• 1/3 cup teriyaki sauce
• 5 cups mixed salad greens
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 scallions, sliced
• 1 tablespoon toasted sesame seeds

Preparación

1. 1

   In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chilled cooked rice and press into an even layer. Cook for 5-7 minutes per side, or until golden and crispy. Set aside to cool slightly.

2. 2

   Season chicken breasts with salt and pepper. In the same skillet, add remaining oil and cook chicken for 4-5 minutes per side until golden and cooked through.

3. 3

   Pour teriyaki sauce over the chicken, turning to coat. Simmer for 1-2 minutes until the sauce thickens and glazes the chicken. Remove from heat, let rest for a few minutes, then slice.

4. 4

   In a large bowl, toss salad greens, shredded carrots, sliced cucumber, and scallions.

5. 5

   To serve, break crispy rice into chunks and arrange over the salad. Top with sliced teriyaki chicken and sprinkle with toasted sesame seeds.