Chicken Teriyaki Rice Cups
These chicken teriyaki rice cups bake crispy on the outside and soft inside, filled with teriyaki chicken, green onion, and sesame seeds.
Servings: 12 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.
Room temperature or cold rice both work well for pressing into the muffin tin.
Nutrition
Serving: 1rice cup