Crispy Rice Cups with Teriyaki Chicken by @feelgoodfoodie

40 min

12 servings

🍚

480 g

Cooked short-grain rice

🫗

12

Cooking spray

🥢

60 ml

Soy sauce

🍬

38 g

Light brown sugar

💧

60 ml

Water

🍚

15 ml

Rice vinegar

🫗

15 ml

Toasted sesame oil

🫚

6 g

Fresh ginger

🧄

9 g

Garlic cloves

🌽

5 g

Cornstarch

🌶️

5 ml

Sriracha

🥑

15 ml

Avocado oil

🍗

450 g

Boneless skinless chicken breast

🥦

90 g

Broccoli

🌱

9 g

Toasted sesame seeds

🥬

15 g

Greens

  1. Preheat
    • cooking spray

    Preheat the oven to 425°F (220°C) and thoroughly coat all 12 wells of the muffin tin with cooking spray.

  2. Divide
    • cooked short-grain rice

    Divide 3 cups cooked short-grain rice evenly among the 12 muffin cups, using about 1/4 cup rice per cup.

  3. Press
    • cooked short-grain rice

    Press the rice firmly over the bottoms and up the sides of the muffin cups to form compact cup shapes.

  4. Bake
    • cooked short-grain rice

    Bake the rice cups for 20 to 25 minutes, until golden and crisp around their edges.

  5. Whisk
    • soy sauce
    • light brown sugar
    • water

    Whisk together the soy sauce, brown sugar, 2 tablespoons water, rice vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha until smooth.

  6. Heat
    • avocado oil

    Heat 1 tablespoon avocado oil in the large skillet over medium-high heat.

  7. Add
    • boneless skinless chicken breast

    Add the cubed chicken breast and cook for 7 to 8 minutes, stirring often, until browned and cooked through.

  8. Pour
    • soy sauce
    • light brown sugar
    • water

    Pour the prepared sauce over the cooked chicken and cook for about 2 minutes, until thickened and glossy.

  9. Add
    • broccoli
    • boneless skinless chicken breast

    Add the broccoli to the chicken mixture and toss until evenly coated; cook briefly until heated through and tender-crisp.

  10. Arrange
    • cooked short-grain rice

    Remove the crispy rice cups from the muffin tin and arrange them on a serving plate.

  11. Fill
    • cooked short-grain rice
    • boneless skinless chicken breast
    • broccoli

    Fill each crispy rice cup with the teriyaki chicken and broccoli mixture.

  12. Garnish
    • mixed greens
    • toasted sesame seeds
    • Cooked short-grain rice

    Garnish the filled rice cups with mixed greens and toasted sesame seeds, then serve immediately.

Crispy Rice Cups with Teriyaki Chicken by @feelgoodfoodie

40 min

12 servings

🍚

480 g

Cooked short-grain rice

🫗

12

Cooking spray

🥢

60 ml

Soy sauce

🍬

38 g

Light brown sugar

💧

60 ml

Water

🍚

15 ml

Rice vinegar

🫗

15 ml

Toasted sesame oil

🫚

6 g

Fresh ginger

🧄

9 g

Garlic cloves

🌽

5 g

Cornstarch

🌶️

5 ml

Sriracha

🥑

15 ml

Avocado oil

🍗

450 g

Boneless skinless chicken breast

🥦

90 g

Broccoli

🌱

9 g

Toasted sesame seeds

🥬

15 g

Greens

Preparation Steps

  1. Step 1/12

    Preheat the oven to 425°F (220°C) and thoroughly coat all 12 wells of the muffin tin with cooking spray.

    🫗cooking spray
    🧁12-cup muffin tin

  2. Step 2/12

    Divide 3 cups cooked short-grain rice evenly among the 12 muffin cups, using about 1/4 cup rice per cup.

    🍚cooked short-grain rice
    🧁12-cup muffin tin
    🥄small measuring cup

  3. Step 3/12

    Press the rice firmly over the bottoms and up the sides of the muffin cups to form compact cup shapes.

    🍚cooked short-grain rice
    🧁12-cup muffin tin
    🥄spoon

  4. Step 4/12

    Bake the rice cups for 20 to 25 minutes, until golden and crisp around their edges.

    🍚cooked short-grain rice
    🧁12-cup muffin tin

  5. Step 5/12

    Whisk together the soy sauce, brown sugar, 2 tablespoons water, rice vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha until smooth.

    🥢soy sauce
    🍬light brown sugar
    💧water
    🍚rice vinegar
    🫗toasted sesame oil
    🫚fresh ginger
    🧄garlic
    🌽cornstarch
    🌶️sriracha
    🥣medium bowl
    🥄whisk

  6. Step 6/12

    Heat 1 tablespoon avocado oil in the large skillet over medium-high heat.

    🥑avocado oil
    🍳large skillet

  7. Step 7/12

    Add the cubed chicken breast and cook for 7 to 8 minutes, stirring often, until browned and cooked through.

    🍗boneless skinless chicken breast
    🍳large skillet
    🥄spatula

  8. Step 8/12

    Pour the prepared sauce over the cooked chicken and cook for about 2 minutes, until thickened and glossy.

    🥢soy sauce
    🍬light brown sugar
    💧water
    🍚rice vinegar
    🫗toasted sesame oil
    🫚fresh ginger
    🧄garlic
    🌽cornstarch
    🌶️sriracha
    🍗boneless skinless chicken breast
    🍳large skillet
    🥄spatula

  9. Step 9/12

    Add the broccoli to the chicken mixture and toss until evenly coated; cook briefly until heated through and tender-crisp.

    🥦broccoli
    🍗boneless skinless chicken breast
    🍳large skillet
    🥄spatula

  10. Step 10/12

    Remove the crispy rice cups from the muffin tin and arrange them on a serving plate.

    🍚cooked short-grain rice
    🧁12-cup muffin tin
    🥄spoon

  11. Step 11/12

    Fill each crispy rice cup with the teriyaki chicken and broccoli mixture.

    🍚cooked short-grain rice
    🍗boneless skinless chicken breast
    🥦broccoli
    🥄spoon

  12. Step 12/12

    Garnish the filled rice cups with mixed greens and toasted sesame seeds, then serve immediately.

    🥬mixed greens
    🌱toasted sesame seeds
    🥄spoon

Composition

Ingredients

Types

Grains, Cooking fat, Condiments, Sweeteners, Liquids, Oils, Herbs and spices, Thickeners, Meat, Vegetables, Seeds

Ingredients

Cooked short-grain rice, Cooking spray, Soy sauce, Light brown sugar, Water, Rice vinegar, Toasted sesame oil, Fresh ginger, Garlic cloves, Cornstarch, Sriracha, Avocado oil, Boneless skinless chicken breast, Broccoli, Toasted sesame seeds, Greens

Notes

Light brown sugar (packed), Water (divided), Fresh ginger (grated), Garlic cloves (grated), Boneless skinless chicken breast (cut into 1-inch cubes), Broccoli (amount not given, mentioned in the sauce-chicken step), Toasted sesame seeds (for garnish), Greens (for garnish)

Allergens

Soy, Gluten, Sesame, Corn

Dietetics

Dietary regimen

High protein

Calories

385 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 45g, Fat: 9g, Fiber: 2.5g, Sugar: 8g

Nutritional Information

Minerals

Sodium: 1120mg, Potassium: 470mg, Iron: 2.1mg, Calcium: 55mg

Vitamins

Vitamin C: 32mg, Vitamin K: 46, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

12-cup muffin tin, medium bowl, large skillet, whisk, spoon, small measuring cup, spatula, knife, cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Lunch, Dinner, Party, Game Day, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Asian, Japanese

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Tender, Juicy, Glossy

Flavors

Savory, Sweet, Umami, Tangy, Gingery, Garlicky, Spicy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Do not leave in a warm environment), fridge : 3 days (Store in an airtight container,Cool within 2 hours,Store rice cups separately from filling when possible,Reheat chicken to 165°F (74°C)), freezer : 60 days (Freeze chicken filling in an airtight freezer-safe container,Freeze rice cups separately,Thaw overnight in the refrigerator,Re-crisp rice cups in the oven before serving)