Description
Crispy-edged rice cups filled with juicy chicken coated in a sticky honey garlic glaze, then finished with green onions and sesame seeds. They are fun to serve, easy to prep ahead, and perfect for dinner, meal prep, or party bites.
Ingredients
Scale
- 3 cups cooked jasmine rice, cooled
- 2 large eggs, beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup green onions, thinly sliced, divided
- 1 pound boneless skinless chicken thighs, cut into small bite-size pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
- In a large bowl, combine the cooled cooked rice, beaten eggs, mozzarella cheese, 2 tablespoons of the green onions, 1/4 teaspoon of the salt, and the black pepper.
- Spoon the rice mixture evenly into the muffin cups and press it into the bottom and slightly up the sides of each cup.
- Bake for 18 to 20 minutes, until set and lightly golden around the edges.
- While the rice cups bake, heat the olive oil in a large skillet over medium-high heat. Add the chicken and the remaining 1/4 teaspoon salt, then cook for 5 to 6 minutes until the chicken is cooked through.
- Add the minced garlic and cook for 30 seconds.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, ketchup, cornstarch, and water. Pour into the skillet and simmer for 2 to 3 minutes, stirring often, until thick and glossy.
- Remove the rice cups from the oven and spoon the honey garlic chicken evenly into each cup.
- Sprinkle with sesame seeds and the remaining green onions. Let rest for 5 minutes before removing from the pan and serving warm.
Notes
- Cold leftover rice works best because it holds together more easily in the muffin tin.
- Grease the muffin tin well so the rice cups release cleanly after baking.
- Reheat leftovers in the oven or air fryer for the best texture.
- Add 1 to 2 teaspoons of sriracha to the sauce if you want a spicy version.
Nutrition
- Serving Size: 2 rice cups
- Calories: 430
- Sugar: 13g
- Sodium: 760mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg
Keywords: honey garlic chicken rice cups, chicken rice cups, muffin tin chicken dinner, sticky honey garlic chicken, baked rice cups