Chicken Teriyaki Crispy Rice Cups
Chicken Teriyaki Crispy Rice Cups
Ingredients
For the Crispy Rice Cups
- 3 cups cooked white rice, cooled
- 2 tablespoons vegetable oil, plus more for greasing
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1/2-inch pieces
- 1/2 cup teriyaki sauce, good quality
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
For the Garnish
- 1/4 cup spicy mayonnaise
- 1 tablespoon white sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Generously grease a 12-cup silicone muffin tin with vegetable oil, ensuring all sides of each cup are coated.
⏱️ 5 min•🌡️ 400
- 2
Firmly press about 1/4 cup of cooked white rice into each muffin cavity. Use a smaller cup or the back of a spoon to compact the rice, forming a cup shape with a well in the center and rice extending up the sides. Repeat for all 12 cups.
⏱️ 10 min
- 3
Bake the rice cups for 25-30 minutes, or until the edges are golden brown and crispy. Carefully remove from the oven and let cool slightly in the muffin tin before gently removing them.
⏱️ 30 min•🌡️ 400
- 4
While the rice cups are baking, prepare the teriyaki chicken. In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
⏱️ 2 min
- 5
Heat sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 6
Pour the teriyaki sauce over the cooked chicken. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy, coating the chicken.
⏱️ 3 min
- 7
Arrange the crispy rice cups on a serving platter. Fill each cup with a spoonful of the sticky teriyaki chicken mixture.
⏱️ 5 min
- 8
Drizzle generously with spicy mayonnaise, sprinkle with white sesame seeds, and garnish with sliced green onions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Teriyaki Crispy Rice Cups
Ingredients
For the Crispy Rice Cups
- 3 cups cooked white rice, cooled
- 2 tablespoons vegetable oil, plus more for greasing
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1/2-inch pieces
- 1/2 cup teriyaki sauce, good quality
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
For the Garnish
- 1/4 cup spicy mayonnaise
- 1 tablespoon white sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Generously grease a 12-cup silicone muffin tin with vegetable oil, ensuring all sides of each cup are coated.
⏱️ 5 min•🌡️ 400 - 2
Firmly press about 1/4 cup of cooked white rice into each muffin cavity. Use a smaller cup or the back of a spoon to compact the rice, forming a cup shape with a well in the center and rice extending up the sides. Repeat for all 12 cups.
⏱️ 10 min - 3
Bake the rice cups for 25-30 minutes, or until the edges are golden brown and crispy. Carefully remove from the oven and let cool slightly in the muffin tin before gently removing them.
⏱️ 30 min•🌡️ 400 - 4
While the rice cups are baking, prepare the teriyaki chicken. In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
⏱️ 2 min - 5
Heat sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 6
Pour the teriyaki sauce over the cooked chicken. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy, coating the chicken.
⏱️ 3 min - 7
Arrange the crispy rice cups on a serving platter. Fill each cup with a spoonful of the sticky teriyaki chicken mixture.
⏱️ 5 min - 8
Drizzle generously with spicy mayonnaise, sprinkle with white sesame seeds, and garnish with sliced green onions. Serve immediately.
⏱️ 3 min