Crispy Rice Cups with Teriyaki Chicken
Ingredients: cooked short-grain rice, Cooking spray, soy sauce, packed light brown sugar, water · 45 min cook time · 550kcal · ~₩11,650
Ingredients
3cups cooked short-grain rice, 1적당량 Cooking spray, 0.25cup soy sauce, 3tablespoons packed light brown sugar, 4tablespoons water, 1tablespoon rice vinegar, 1tablespoon toasted sesame oil, 1tablespoon grated fresh ginger, 3개 garlic cloves, grated, 2teaspoons cornstarch, 1teaspoon sriracha, 1tablespoon avocado oil, 1pound boneless skinless chicken breast
Instructions
1. Preheat the oven to 425°F. Grease a 12-cup muffin tin well.
2. Divide the cooked rice between the muffin cups. Spray with cooking spray Use the back of a spoon or a small measuring cup to press the rice firmly into the cups, forming a cup shape.
3. Bake the rice cups for 25 minutes, or until golden and crispy.
4. While the rice bakes, prepare the teriyaki chicken. In a small bowl, whisk together soy sauce, brown sugar, 2 tablespoons of water, rice vinegar, sesame oil, grated ginger, grated garlic, cornstarch, and sriracha.
5. Heat avocado oil in a large skillet over medium-high heat. Add the chicken breast, cut into 1-inch cubes, and cook until browned on all sides.
6. Pour the teriyaki sauce over the chicken and cook, stirring occasionally, until the sauce thickens and coats the chicken, about 5-7 minutes.
7. Once the rice cups are done, carefully remove them from the muffin tin. Fill each crispy rice cup with the teriyaki chicken. Garnish as desired and serve immediately.
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