Teriyaki Chicken Rice Muffins Recipe
Delicious and easy-to-make Teriyaki Chicken Rice Muffins packed with tender chicken, mixed vegetables, and a flavorful teriyaki glaze. Perfect for a handy lunch or dinner option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Ingredients
Main Ingredients
- 2 cups cooked rice
- 1 1/2 cups cooked chicken breast or thighs, diced
- 1 cup mixed vegetables (broccoli, bell peppers, corn)
- 2 eggs, lightly beaten
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- 1/4 cup teriyaki sauce (plus extra for topping)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Mix Ingredients: In a large bowl, combine cooked rice, diced chicken, mixed vegetables, beaten eggs, cheese (if using), teriyaki sauce, soy sauce, and sesame oil. Stir well until evenly combined.
- Fill Muffin Cups: Divide the mixture evenly among the muffin cups, pressing down firmly to pack the ingredients together.
- Bake: Bake in the preheated oven for 25 minutes until the muffins are set and lightly golden on top.
- Cool: Allow the muffins to cool in the tin for 5 minutes before carefully removing.
- Garnish and Serve: Drizzle additional teriyaki sauce over the muffins, sprinkle with sesame seeds and sliced green onions, then serve warm.
Notes
- Use leftover rice and chicken to save time.
- Substitute vegetables with your favorite mix or whatever you have on hand.
- To make it gluten-free, use gluten-free soy sauce and teriyaki sauce.
- Cheese is optional but adds a nice creamy texture.
- Press the mixture firmly into the muffin tins to ensure the muffins hold their shape.
Find it online: https://hotsavors.com/teriyaki-chicken-rice-muffins-recipe/
