1 cup scallion (100 g), chopped, plus more for serving
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon salt
1 tablespoon seasoned rice vinegar
3 tablespoons soy sauce
2 large eggs
Chicken Teriyaki
1 tablespoon olive oil
2 lb chicken breast (905 g), cubed
½ teaspoon salt
2 cloves garlic, minced
1 teaspoon ginger, minced
½ cup soy sauce (120 mL)
⅓ cup honey (115 g)
1 tablespoon sesame seeds
1 tablespoon cornstarch
1 lime, juiced
Nutrition Info
Calories 215
Fat 5g
Carbs 15g
Fiber 1g
Sugar 11g
Protein 26g
How to Make It
1. Step
Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin tin with nonstick spray.
2. Step
In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
3. Step
Add ¼ cup (30 grams) of the rice mixture to each cup of the prepared muffin tin. Use your fingers to press the rice around the sides of the cups, making indentations in the center.
4. Step
Bake for 35 minutes, until the cups have started to pull away from the pan and the edges are golden brown.
5. Step
Meanwhile, make the teriyaki chicken: In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook until the chicken is no longer visibly pink, about 3 minutes.
6. Step
Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce until thickened, about 4 minutes, stirring often. Remove the pan from the heat.
7. Step
Let rice cups cool slightly, then remove them from the muffin tin.
8. Step
Place 3-4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
