https://www.closetcooking.com/crunchy-chicken-satay-salad-with-crispy-chili-rice-and-peanut-dressing/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sun, 25 Jan 2026 02:37:59 +0000 hourly 1 https://wordpress.org/?v=7.1.1 https://www.closetcooking.com/crunchy-chicken-satay-salad-with-crispy-chili-rice-and-peanut-dressing/#comment-211152 Sun, 25 Jan 2026 02:37:59 +0000 https://www.closetcooking.com/?p=86478#comment-211152 This was, as usual, delightful. I’ve been following Kevin for years, and all of his recipes that I’ve tried have been very good. I’ve gotten to the point where I absolutely trust any recipe he publishes. Mind, this one is a lot of work, but still absolutely delicious.

]]> https://www.closetcooking.com/crunchy-chicken-satay-salad-with-crispy-chili-rice-and-peanut-dressing/#comment-178370 Fri, 18 Jul 2025 16:45:14 +0000 https://www.closetcooking.com/?p=86478#comment-178370 First of all, this was delicious!! Followed the recipe as written except I left out the shallot. Yes, there are a lot of ingredients and chopping but I do things to reduce time and effort.
1. Rice—I purchase the rice that’s already cooked (2 cups/bag) that you can nuke. Saves time.
2. Chicken—I bought 1lb of boneless skinless breast that is already cubed. So much easier!
3. Garlic—I used bottled minced garlic, although it’s rare that I do this.
4. Ginger—I buy ginger, peel, shave and freeze in approx. 1 TBSP balls. Just pull out of freezer
5. Lime—for the marinade, I used zest and juice of fresh lime. For the peanut dressing I used bottled lime juice from the produce department
6. Cabbage and cuke—sliced myself. Used those mini cukes that don’t require peeling
7. Carrot—bought bagged shredded carrots in produce aisle.
8. Edamame and peanuts—forgot to add but it was still delicious.
Directions:
1. I defrosted the chicken and added marinade the night before. Let marinate overnight.
2. Also the night before—chopped as much of salad as possible and left in fridge overnight
3. Next day: Make the peanut dressing so flavors can meld.
4. I mixed up the rice and baked it.
5. Cooked the chicken & sauce.
I would make this again, but only when there is plenty of time. The crispy rice was new to me. Thanks, Kevin!

]]> https://www.closetcooking.com/crunchy-chicken-satay-salad-with-crispy-chili-rice-and-peanut-dressing/#comment-177930 Mon, 14 Jul 2025 20:42:42 +0000 https://www.closetcooking.com/?p=86478#comment-177930 I know I am committing recipe heresy. I print off new recipes every day and make them. People get really angry when you comment on a recipe BEFORE you make it. This one was SO intriguing that I just had to post about how exciting and delicious it sounds. It combines my love of salad with Asian food. How does it get any better than that? I don’t think it’s too many steps. Once you bite into it, I bet we’ll all be pleasantly surprised.
I am gonna try and make it back here once I dig in.
Thanks Kevin.

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