Orange Chicken Crispy Rice Salad
You know that feeling when you’re craving takeout but also something fresh, crunchy, and vibrant? This Orange Chicken Crispy Rice Salad is exactly that. It’s the perfect balance of hot and cold, crispy and creamy. Golden, saucy bites of InnovAsian Orange Chicken layered over a rainbow of thinly sliced cucumbers, cabbage, carrots, and fresh herbs. Then comes the real game changer. Crispy seasoned sticky rice baked until golden and crackly, adding that irresistible crunch in every bite. And let’s talk about the dressing. A creamy sweet chili blend that wraps around every ingredient, bringing heat, sweetness, and tang together in the most satisfying way. It’s bold. It’s textured. It’s fresh but indulgent. And once you taste that crispy rice against that citrusy orange glaze, you’ll understand why this salad hits different.
Servings: 4 people
Ingredients
- 2 large cucumbers sliced thin
- 1 cup green cabbage sliced thin
- 1 cup purple cabbage sliced thin
- 1 cup carrots sliced thin
- 1/2 cup green onions chopped
- 1/2 cup cilantro chopped
- 1/2 cup red onion sliced thin
Orange Chicken
- 1 box InnovAsian’s Orange Chicken
Crispy Seasoned Rice
- 1 box InnovAsian’s Sticky White Rice
- 4 tbsp soy sauce
- 1 tbsp sesame oil
Creamy Sweet Chili Dressing
- 1 cup mayo
- 1/2 cup sweet chili sauce
- 1 tbsp rice wine vinegar
- 1 tsp garlic paste or minced
- 1 tsp soy sauce
Instructions
Creamy Sweet Chili Dressing
- To a bowl, add all ingredients listed under “Creamy Sweet Chili Dressing.” Mix until fully incorporated and place in the refrigerator until ready to serve.
Crispy Seasoned Rice
- Cook the sticky white rice according to the packaging. Once cooked, allow to cool.
- Now that the rice is cooled completely, spread out evenly on a baking sheet. Season with sesame oil and soy sauce. Mix to combine and bake at 375F until the rice is crispy. This should take 15-20 minutes.
- Once cooked, removed from the oven and set aside.
Orange Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the citrusy orange sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the citrusy orange sauce and set aside.
Assemble
- To a large bowl, add the thinly sliced cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro and red onion.
- Top with the citrusy sauced orange chicken and the crispy seasoned rice.
- Drizzle with the creamy sweet chili dressing and mix to combine. Enjoy!