Description
Crispy baked rice cups filled with juicy honey garlic chicken make a fun and flavorful dinner or party appetizer. Each bite has tender chicken, sticky sweet-savory sauce, and golden rice edges for a delicious contrast of textures.
Ingredients
Scale
- 3 cups cooked jasmine rice, slightly cooled
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1 pound boneless skinless chicken thighs, cut into small bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and lightly grease a 12-cup muffin tin.
- In a medium bowl, mix the cooked jasmine rice, beaten egg, shredded mozzarella cheese, salt, and black pepper until evenly combined.
- Divide the rice mixture among the muffin cups and press firmly along the bottom and up the sides to form cup shapes.
- Bake for 18 to 20 minutes, until the edges are golden and lightly crisp.
- While the rice cups bake, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until cooked through and lightly browned.
- In a small bowl, whisk together the garlic, honey, soy sauce, ketchup, rice vinegar, cornstarch, and water.
- Pour the sauce into the skillet with the chicken and simmer for 2 to 3 minutes, stirring, until thickened and glossy.
- Let the rice cups cool for 5 minutes, then carefully remove them from the muffin tin.
- Fill each rice cup with the honey garlic chicken and garnish with chopped green onions and sesame seeds.
- Serve warm.
Notes
- Press the rice firmly into the muffin tin so the cups hold together well.
- Let the cups cool slightly before removing them to prevent breaking.
- For the best texture, fill the rice cups just before serving.
- You can prepare the chicken ahead and reheat it before assembling.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 12g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 130mg
Keywords: honey garlic chicken rice cups, baked rice cups, chicken appetizer, sweet savory chicken, easy dinner recipe