Ingredients
nonstick cooking spray
3cupsrice,cooked
1cuponion,minced
¾cupcarrot,finely diced
1cupscallion,chopped, plus more for serving
1tspginger,minced
1garlic clove,minced
1tspsalt
1tbspseasoned rice vinegar
3tbspsoy sauce
2large eggs
1tbspolive oil
2lbchicken breast,cubed
½tspsalt
2garlic cloves,minced
1tspginger,minced
½cupsoy sauce
⅓cuphoney
1tbspsesame seeds
1tbspcornstarch
1lime,juiced
Preparation
Preheat the oven to 400 degrees F and grease a 12-cup muffin tin with nonstick spray.
In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
Add ¼ cup of the rice mixture to each cup of the prepared muffin tin. Use fingers to press the rice around the sides of the cups, making indentations in the center.
Bake for 35 minutes or until the cups have started to pull away from the pan and the edges are golden brown.
In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook for about 3 minutes until the chicken is no longer visibly pink.
Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce for 4 minutes until thickened, stirring often. Remove the pan from the heat.
Let the rice cups cool slightly, then remove them from the muffin tin.
Place 3 to 4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
Serve warm, and enjoy!
