Go Back
Teriyaki chicken is a beloved dish, celebrated for its sweet and savory flavors that dance on the palate. Originating from Japan, this dish typically features succulent chicken marinated in a rich teriyaki sauce, giving it a distinctive taste that has earned a place in kitchens worldwide. Whether served over rice, in sushi, or as a standalone dish, teriyaki chicken is a versatile favorite. However, as culinary creativity continues to evolve, traditional recipes often inspire innovative twists. Enter the Mini Teriyaki Chicken Rice Muffins—a delightful and convenient take on the classic flavors that’s perfect for meal prep, snacks, or appetizers.

Mini Teriyaki Chicken Rice Muffins

Discover a unique culinary twist with Mini Teriyaki Chicken Rice Muffins! These bite-sized delights capture the beloved flavors of teriyaki chicken in a convenient format, perfect for snacks, meal prep, or appetizers. Made with jasmine rice, shredded chicken, fresh vegetables, and luscious teriyaki sauce, these muffins are packed with flavor and nutrients. Easy to prepare and versatile for any occasion, they're bound to become a favorite in your kitchen. Try them today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice

1 cup cooked chicken, shredded (preferably rotisserie)

1/2 cup teriyaki sauce (store-bought or homemade)

1/4 cup green onions, finely chopped

1/2 cup shredded carrots

1/2 cup frozen peas (thawed)

2 large eggs

1 cup shredded mozzarella cheese

1 teaspoon sesame oil

Salt and pepper, to taste

Sesame seeds (for garnish)

Instructions
 

Preheat your oven: Begin by preheating your oven to 375°F (190°C). This will ensure your muffins bake evenly and come out perfectly cooked.

    Prepare the muffin tin: Lightly grease a 12-cup muffin tin with cooking spray or line it with muffin liners. This will help prevent sticking and make for easier cleanup.

      Mix the ingredients: In a large mixing bowl, combine the cooked jasmine rice, shredded chicken, teriyaki sauce, green onions, shredded carrots, peas, and sesame oil. Stir until all ingredients are well incorporated.

        Add eggs and cheese: Crack the eggs into the mixture and add the shredded mozzarella cheese. Season with salt and pepper to taste. Stir everything together until the eggs and cheese are evenly distributed throughout the mixture.

          Fill the muffin tin: Spoon the teriyaki chicken rice mixture into the prepared muffin tin, filling each cup about 3/4 full. This will allow room for the muffins to puff up as they bake.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden and the muffins are firm to the touch.

              Cool and garnish: Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Carefully pop the muffins out using a spoon. Sprinkle sesame seeds on top for an extra touch of flavor and crunch.

                Serve: Enjoy the mini teriyaki chicken rice muffins warm, as they make for a great appetizer, snack, or even a fun lunch option.

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