If using freshly cooked rice, spread it on a baking tray and let it cool for 15–30 minutes to let some moisture escape.

Shred about 1 cup of cooked chicken breast or thigh.

Stovetop: Heat 1–2 tablespoons neutral oil in a large skillet over medium-high heat and add small handfuls of rice in a single layer.

Let sit undisturbed for 2–3 minutes or until the bottom is golden and crisp, then toss and repeat until most of the rice has some crispy bits.

Oven: Preheat oven to 425°F (220°C), toss rice with oil, spread on a baking tray, and roast for 12–18 minutes.

In a large bowl, combine the cooked, crisped rice, shredded chicken, and mixed vegetables.

In a small bowl or blender, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, salt, and pepper until smooth.

Thin with warm water if necessary.

Pour the peanut dressing over the rice and chicken mixture and toss until well coated.

Top with chopped peanuts before serving.