Crispy Rice Salad with Satay Chicken and Peanut Dressing

Ingredients

• 3 cups (480 g) cooked jasmine rice, chilled overnight
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili oil or neutral oil
• 1 tablespoon gluten-free tamari
• 1 1/4 lb (565 g) boneless skinless chicken thighs, sliced into strips
• 1/4 cup (60 ml) full-fat coconut milk
• 1 tablespoon creamy peanut butter
• 1 tablespoon lime juice
• 1 teaspoon honey
• 2 garlic cloves, grated
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1 tablespoon avocado oil or neutral oil, for cooking
• 1/2 cup (125 g) creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons gluten-free tamari
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 garlic clove, grated
• 1/4 cup (60 ml) warm water, plus more as needed
• 3 cups (210 g) shredded green cabbage
• 1 English cucumber, diced
• 1 cup (155 g) shelled edamame, thawed
• 4 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup torn fresh mint
• 1/3 cup (45 g) roasted peanuts, roughly chopped
• 1 red chili, thinly sliced, optional
• Lime wedges, for serving