This Sticky Teriyaki Plant Chicken Crispy Rice Salad is a vibrant, plant-based dish that brings together sweet-savory teriyaki flavor, crispy golden rice, and fresh herbs for a satisfying, Asian-inspired meal. Featuring high-protein Daring Teriyaki Plant Chicken, crunchy cucumbers, edamame, and a creamy ginger-lime dressing, this salad is layered with flavor and perfect for lunch, dinner, or a shareable side. The crispy rice adds irresistible crunch, while the drizzle of extra teriyaki sauce gives it that sticky, umami-rich finish. Vegan, dairy-free, and full of protein — this is salad done right.
2-3Serves
15-20 minsCook
15 minsPrep
Make the Salad Dressing: In a bowl, whisk ginger, water, sesame oil, maple/agave, sriracha mayo, sushi mayo, lime juice, and soy sauce until smooth. Chill until ready to use.
Crisp the Rice: Heat a nonstick or cast iron skillet over medium heat with sesame oil. Press the cold rice into the pan in a single, compact layer. Cook undisturbed for 5–7 minutes until the bottom is golden and crisp. Break into large crispy chunks, drizzle with soy sauce, and cook another 3–5 minutes. Set aside to cool slightly.
Cook the Daring Plant Chicken Pieces
Pan-Fry: Heat a nonstick or cast-iron skillet over a medium-high heat with a splash of oil. Add Daring Teriyaki Pieces and sear for 5–7 minutes, turning occasionally until golden on all sides.
Brush or drizzle with a spoonful of teriyaki sauce during the final minute for extra flavor and gloss.
In a large bowl, combine the crispy rice, cooked Daring Plant Chicken, cucumbers, edamame, mint, cilantro, and peanuts. Add a couple tablespoons of teriyaki sauce and salad dressing, then toss everything together until well coated.
Serve warm or at room temperature. Garnish with extra lime, herbs, or nuts if desired.
