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Teriyaki flavors have captured the hearts and taste buds of food lovers around the world. Originating from Japan, this savory-sweet sauce has become a staple in various cuisines, celebrated for its ability to elevate dishes with its rich umami profile. From grilled meats to stir-fries, teriyaki sauce adds a delightful glaze and flavor that is both comforting and satisfying. In a culinary world that continuously evolves, the versatility of teriyaki has inspired creative adaptations, one of which is the innovative Mini Teriyaki Chicken Rice Muffins.

Mini Teriyaki Chicken Rice Muffins

Discover the delicious world of Mini Teriyaki Chicken Rice Muffins, a creative twist on traditional flavors! These bite-sized delights combine tender shredded chicken, fragrant jasmine rice, and the sweet-savory goodness of teriyaki sauce, making them perfect for any occasion. They're easy to prepare, nutritious, and visually appealing—ideal for family dinners, parties, or meal prep. Elevate your snacking game with these flavorful muffins that everyone will love!
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Ingredients
  

2 cups cooked jasmine rice

1 cup cooked chicken breast, shredded

1/2 cup teriyaki sauce

1/4 cup grated carrot

1/4 cup chopped green onions

1/4 cup peas (fresh or frozen)

2 large eggs

1/2 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners for easy removal later.

    Prepare the Rice Mixture: In a large mixing bowl, combine the cooked jasmine rice and shredded chicken. Add the teriyaki sauce and mix until all the rice and chicken pieces are thoroughly coated and evenly distributed.

      Add Vegetables: Gently fold in the grated carrot, chopped green onions, and peas into the rice and chicken mixture. This will introduce vibrant color and a delicious crunch to your muffins.

        Incorporate Eggs and Cheese: In a separate mixing bowl, whisk together the eggs, garlic powder, ground ginger, salt, and pepper until well blended. Pour this egg mixture into the rice mixture, stirring everything together until evenly combined. Finally, fold in the shredded mozzarella cheese to create a creamy texture.

          Fill the Muffin Tin: Carefully spoon the mixture into each muffin cup of the prepared tin, filling them about 3/4 of the way full. Use the back of a spoon to press down gently, ensuring the mixture is compacted well.

            Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean.

              Cool & Serve: Once baked, allow the muffins to cool in the pan for 5 minutes. Afterward, gently remove them and transfer to a wire rack. If you'd like, sprinkle sesame seeds on top for a decorative touch before serving.

                Enjoy!: These mini teriyaki chicken rice muffins can be served warm as a tasty appetizer or delightful snack. They make an excellent addition to lunchboxes or are sure to impress at gatherings and parties!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 muffins