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Before diving into the delicious world of Mini Teriyaki Chicken Rice Muffins, it’s essential to preheat your oven to ensure even baking. Set your oven to 375°F (190°C) and allow it to heat up while you prepare the muffin mixture. This optimal temperature ensures that the muffins will bake through without drying out. While the oven is preheating, prepare your muffin tin by greasing it lightly with cooking spray or lining it with muffin liners. This will prevent the muffins from sticking and make clean-up a breeze.

Mini Teriyaki Chicken Rice Muffins

Discover the delicious and nutritious world of Mini Teriyaki Chicken Rice Muffins! These bite-sized snacks combine fragrant jasmine rice, tender shredded chicken, and colorful vegetables, all brought together with a sweet and savory teriyaki sauce. Perfect for lunchboxes, appetizers, or quick snacks, these muffins are vibrant and packed with flavor. Follow our easy step-by-step guide to create this delightful dish that will surely impress family and friends alike! Enjoy a wholesome treat that doesn’t compromise on taste!
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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: Begin 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 to prevent sticking.

    Prepare the Rice Mixture: In a large mixing bowl, combine the cooked jasmine rice and shredded chicken. Pour in the teriyaki sauce and stir thoroughly until the chicken and rice are evenly coated with the sauce, ensuring every bite is flavorful.

      Add Vegetables: Gently fold in the grated carrot, chopped green onions, and peas into the rice and chicken mixture. This not only adds vibrant color to your muffins but also contributes a delightful crunch and sweetness.

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

          Fill the Muffin Tin: Use a spoon to carefully fill each muffin cup in the prepared tin with the mixture, packing them to about 3/4 full. Lightly press down with the back of the spoon to ensure the mixture holds together during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean, indicating they are cooked through.

              Cool & Serve: Once baked, allow the muffins to cool in the pan for about 5 minutes. Afterward, gently remove them from the tin and transfer to a wire rack. If desired, sprinkle sesame seeds on top for an extra touch of flavor and texture before serving.

                Enjoy!: Serve your mini teriyaki chicken rice muffins warm as a delightful appetizer or a savory snack. They are perfect for lunchboxes, parties, or any gathering!

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