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In the realm of quick and delicious meals, mini teriyaki chicken rice muffins stand out as a versatile option that marries the savory richness of teriyaki chicken with the satisfying texture of rice. These delightful little muffins are not only perfect as appetizers or snacks but also make an excellent addition to lunchboxes for both children and adults. Their compact size and easy-to-eat form make them an ideal choice for busy individuals or families looking to enjoy a flavorful meal without extensive preparation time.

Mini Teriyaki Chicken Rice Muffins

Discover the delicious fusion of flavors with mini teriyaki chicken rice muffins! These bite-sized treats combine the savory taste of teriyaki chicken with the satisfying texture of jasmine rice, making them perfect for appetizers, snacks, or lunchboxes. Easy to prepare and packed with nutritious ingredients like chicken, vegetables, and cheese, these muffins are ideal for busy families. Enjoy them fresh, at picnics, or as part of a casual dinner. A delightful and convenient meal option 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: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.

    Prepare the Rice Mixture: In a large bowl, combine the cooked jasmine rice, shredded chicken, and teriyaki sauce. Mix well until the chicken and rice are fully coated.

      Add Vegetables: Fold in the grated carrot, chopped green onions, and peas into the rice and chicken mixture. This adds color and a sweet crunch to your muffins.

        Incorporate Eggs and Cheese: In a separate bowl, whisk together the eggs, garlic powder, ground ginger, salt, and pepper. Pour this egg mixture into the rice mixture and stir until everything is evenly combined. Finally, add the shredded mozzarella cheese and mix well.

          Fill the Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Press down lightly with the back of a spoon to compact the mixture.

            Bake: Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

              Cool & Serve: Allow the muffins to cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack. Sprinkle sesame seeds on top if desired before serving.

                Enjoy!: Serve warm as an appetizer or as a delightful snack. These mini teriyaki chicken rice muffins are perfect for lunchboxes or parties!

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