Glazed Chicken Pandan Rice Salad

This vibrant glazed chicken with pandan rice and crisp salad recipe is the kind of meal that delivers both color and comfort. The caramelized glaze clings to tender chicken while a floral hint of pandan perfumes every grain of rice. The crisp salad brings a splash of freshness for perfect contrast. Whenever I crave bold flavors without a fussy process this is what I make for an impressive yet doable dinner at home.

The first time I put this together I was aiming to revive flavors from my travels but with a simplified approach and my friends could not stop talking about the rice

Ingredients

• Boneless skin on chicken thighs: provide juicy results and crisp up beautifully when seared Choose fresh thighs for best flavor
• Salt and pepper: season and balance the dish Use flaky salt for finishing if you like
• Cooking oil for searing: helps develop a golden skin Go with a neutral or sesame oil
• Sambal oelek or chili paste: brings depth and heat Opt for brands with no artificial flavors
• Soy sauce: adds savoriness Search for naturally brewed sauces
• Honey or palm sugar: sweetens and helps the glaze caramelize A floral local honey tastes wonderful
• Fish sauce: gives umami complexity Look for a clear amber color for quality
• Rice vinegar: brightens the glaze and salad Choose unseasoned versions
• Chili oil or garlic oil: for extra kick if you enjoy bold spice Infused oils add depth
• Jasmine rice: for fragrance and fluff Always rinse extra starch away for separate grains
• Water or coconut milk for cooking rice: enhances creaminess and aroma I switch based on what pantry offers
• Pandan leaves or extract: for a signature floral note Leaves are best but extract works in a pinch
• Cucumber ribbons and red onion: bring crunch and freshness Youthful firm cucumbers slice best
• Sugar and vinegar: for lightly pickling the salad Amplifies crispness and flavor
• Mint cilantro and Thai basil: for vibrance Use whole leaves for the prettiest finish
• Chopped roasted peanuts: lend a savory crunch Dry roast for more aroma
• Lime wedges: finish everything with welcome acidity

Step-by-Step Instructions

Cook the Rice:

Rinse the jasmine rice under cold running water until the water clears This ensures fluffy non sticky grains Transfer rinsed rice into a small heavy bottomed pot Add water or coconut milk salt and pandan leaves tied in knots or a splash of extract Set the pot over low heat with a tight lid Allow the rice to steam gently until all liquid is absorbed and grains are aromatic and tender After cooking remove the pandan leaves and use a fork to gently fluff up the rice for a perfect texture

Make the Salad:

Shave the cucumber into ribbons and thinly slice the red onion In a small bowl toss both with rice vinegar sugar salt and water Toss well to distribute the dressing and let the mixture sit uncovered for about ten minutes This light pickle will draw out just enough moisture to intensify the crispness and flavor without making the cucumber soft

Cook and Glaze the Chicken:

Pat chicken thighs completely dry to ensure maximum crispness Season both sides well with salt and pepper Heat a skillet over medium high heat with oil Place chicken skin side down cooking undisturbed for about six minutes until deeply golden and crisp Flip each piece lower the heat cover with a lid and cook for another five minutes so the chicken is cooked through but still juicy Pour off the excess fat Stir together sambal oelek soy sauce honey fish sauce rice vinegar and chili or garlic oil if using Pour this glaze into the pan right over the chicken Let the sauce bubble and thicken turning the chicken until every piece is glossy and coated Slightly caramelize the edges before turning off the heat

Plate It Beautifully:

Use a small bowl or cup to mold the steamed pandan rice and place it gently on a black or ceramic plate Arrange the glazed chicken beside the rice slicing if desired for easy eating Take a handful of cucumber salad and gently twist it next to the chicken Scatter chopped roasted peanuts over the salad and chicken Add a mix of fresh herbs and lime wedges around the plate For finishing touch drizzle any remaining pan glaze over the chicken and dot chili oil around the rim for a restaurant worthy look

Save

Pandan is my favorite part of this recipe because the scent reminds me of family kitchens and celebrations I remember once filling the whole house with its sweet fragrance and my curious neighbors showed up asking what was cooking

Storage Tips

Store any leftover chicken and rice in airtight containers in the refrigerator for up to two days The salad is best served fresh but if you keep extras drain off any excess liquid before storing so the vegetables stay crisp To reheat chicken always do this gently in a skillet over low heat to maintain the glaze and prevent drying

Ingredient Substitutions

If pandan leaves are unavailable use half a teaspoon of pandan extract or try a few drops of vanilla for a subtle alternative For the glaze if you do not have sambal use your favorite chili sauce or sriracha You can swap honey for light brown sugar and use apple cider vinegar in place of rice vinegar in the salad

Serving Suggestions

This dish shines alongside a cold lager or sparkling water with lime If you want extra vegetables try steamed bok choy or snap peas on the side Serve family style with an extra bowl of chopped herbs and fresh chilies for everyone to customize

Cultural Context

Glazed chicken with pandan rice is inspired by Southeast Asian flavors where pandan is beloved for everything from rice to sweets The balance of sweet heat and crisp vegetables takes its cue from tropical home kitchens where resourcefulness and freshness matter most

Recipe FAQs

→ What does pandan add to the rice?

Pandan infuses the rice with floral, nutty aromas and imparts a gentle green hue, making the dish fragrant.

→ Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. If using breasts, adjust cooking time to avoid drying out the meat.

→ How spicy is the sambal glaze?

The glaze offers a medium-level heat. You can adjust by using less sambal or omitting chili oil.

→ Is there a substitute for pandan leaves?

Pandan extract works as a substitute. Use ½ teaspoon for a similar aroma and green coloring if desired.

→ Can this be made dairy-free?

Absolutely! Use water or coconut milk in the rice, and avoid dairy in garnishes to keep the dish dairy-free.

→ Should the salad be pickled in advance?

Letting the salad sit for 10–15 minutes lightly pickles the vegetables, giving them a bright, tangy crunch.