Chicken Teriyaki Rice Cups
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These chicken teriyaki rice cups take cooked rice and press it right into a muffin tin, baking up crispy on the outside with a soft, tender center. Topped with warm teriyaki chicken, green onions, and sesame seeds, they make a filling appetizer or finger food that holds together well for grabbing and eating by hand.
The contrast between the crunchy rice exterior and the soft rice inside was the best part, and it comes together easily whether you use premade teriyaki sauce or make your own from scratch.
What You Need for This Recipe
- Cooked white rice forms the base of each cup, pressed into a muffin tin to create a crispy shell.
- Diced cooked chicken breast, cut small enough to pile easily on top of the rice.
- Teriyaki sauce coats the chicken in warm, savory flavor.
- Green onions and sesame seeds finish each cup with fresh flavor and a bit of crunch.
How to Make Chicken Teriyaki Rice Cups
Preheat the oven to 425 degrees and generously grease a 12 cup regular size muffin pan with nonstick cooking spray.
Divide the rice evenly into the 12 muffin cups, pressing it in firmly with a measuring cup or spoon to pack each cavity. Use a tablespoon to press a divot into the center of each rice cup. Spray the top of each cup with nonstick cooking spray and bake for 25 minutes.
While the rice bakes, add the chicken and teriyaki sauce to a saucepan and heat over medium low until hot.
Once the rice cups are done, use a 2 tablespoon portion scoop to add the chicken to each cup, then top with chopped green onions and sesame seeds. Serve immediately.
Makes 12.
Tips for the Best Rice Cups
Room temperature or cold rice both work. Rice cooked earlier in the day and cooled to room temperature presses into the muffin tin well. Cold rice straight from the fridge should heat through fine in the oven too.
Dice the chicken small. Keeping the chicken pieces small makes it easier to pile a good amount onto each rice cup without it falling off.
Press firmly for the best shape. Packing the rice in tightly with a measuring cup or spoon is what gives these cups their sturdy, crispy shell, so do not skip that step.
What to Serve with Chicken Teriyaki Rice Cups
These rice cups fit right in on a party spread or appetizer table. For more crispy rice ideas, check out our leftover rice balls.
For more muffin tin appetizers, try our cranberry brie bites or mini pizza bites. And for more crowd friendly party food ideas, browse our quick finger foods for a party collection.
Chicken Teriyaki Rice Cups
Equipment
- 12 muffin tin tray
- nonstick cooking spray
Ingredients
- 3 cups cooked white rice
- 2 cups diced cooked chicken breast Dice the chicken small so it piles easily onto each rice cup.
- 3/4 cup teriyaki sauce
Toppings
- thinly sliced green onions
- sesame seeds
Instructions
- Preheat oven to 425 and generously grease a 12 cup regular size muffin pan with nonstick cooking spray.
- Divide rice evenly into 12 muffin cups. Press rice into each cup using a measuring cup or spoon, to pack rice firmly into each cavity. Use a tablespoon to press a divot into each rice cup.
- Spray the top of each cup with nonstick cooking spray and bake for 25 minutes.
- Add chicken and teriyaki sauce to a saucepan and heat over medium low heat until hot.
- Using a 2 tablespoon portion scoop, scoop chicken into each rice cup and top with chopped green onions and sesame seeds. Serve immediately.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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