Teriyaki Chicken and Rice Cups

Nutrition values are AI-estimated based on ingredients.

• 3 cups cooked short-grain rice
• Cooking spray
• ¼ cup soy sauce
• 3 tablespoons packed light brown sugar
• 4 tablespoons water, divided
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, grated
• 2 teaspoons cornstarch
• 1 teaspoon sriracha
• 1 tablespoon avocado oil
• 1 pound boneless skinless chicken breast, cut into 1-inch cubes
• Broccoli
• Green onions
• Toasted sesame seeds

1. 1Preheat the oven to 425°F. Grease a 12-cup muffin tin.
2. 2Divide cooked rice between muffin cups, spray with cooking spray, and firmly press into cup shapes.
3. 3Bake rice cups for 20-25 minutes until golden and crisp.
4. 4While rice bakes, whisk together soy sauce, brown sugar, 2 tablespoons water, rice vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha to make the sauce.
5. 5Heat avocado oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned and cooked through, 7-8 minutes.
6. 6Pour the sauce into the skillet with the chicken and cook until thickened and glossy, about 2 minutes. Add broccoli and toss to combine.
7. 7Fill each baked rice cup with the chicken mixture.
8. 8Garnish with green onions and toasted sesame seeds before serving.

These instructions are our analysis of the original video. Watch on YouTube →