SPICY TERIYAKI CHICKEN CUPS! So many of you asked for a non-seafood version of the viral āsushiā bake cups, so here is my teriyaki chicken version and wow they are so good. These are best enjoyed right when they come out of the oven, nice and warm! The entire family loved these and we finished them all in minutes - if you prefer seafood, I do have a salmon and shrimp version on the blog and you can grab the recipe for those too! Tag me if you make these so I can repost your creations and of course if you have any questions, send me a message ;)ā£
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Makes 4 servings (4 muffins each)ā£
MUFFINS:ā£
1 1/2 cups cooked rice, I used sushi rice, but any rice will workā£
3 sheets nori, cute into 12 squaresā£
1 lb skinless chicken, cut into small pieces (I used half thigh and half breast)ā£
1 tb avocado oil (or sesame oil or olive oil)ā£
1/2 cup teriyaki sauce of choiceā£
3 tb kewpie mayo (or any mayo)ā£
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SAUCE:ā£
2 tb kewpie mayo (or any mayo)ā£
1-2 tsp srirachaā£
*you can thin the sauce with 1 tsp water if neededā£
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GARNISHā£
Green onionsā£
Toasted sesame seedsā£
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Prepare 2 cups of rice according to package instructions and set aside. Preheat oven to 400F. Next, pat dry the chicken and cut it into small pieces. Toss the chicken with the oil, teriyaki sauce, and kewpie mayo and set aside. Cut the nori sheets into even-sized squares. Add 1-2 tb cooked rice to each square, pressing down with your fingers or the spoon. Press each nori square into a muffin tin. Scoop 2 tb of the chicken mixture into each muffin cup. Bake for 15-16 minutes, then broil for 2 minutes at the end to get the top slightly browned. Make the spicy sauce by mixing the mayo and sriracha together. Spoon a little onto each muffin. Top with green onion and sesame seeds. These are best served immediately. ā£
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SPICY TERIYAKI CHICKEN CUPS! For Country: United States. City: Elk Grove, Green Bay, North Las Vegas, Oklahoma City, Ontario
