@feelgoodfoodie1: If you’re bored of chicken and rice, try baking your rice in a muffin tin to make crispy little rice cups instead – I stuffed mine with teriyaki chicken! INGREDIENTS 3 cups cooked short-grain rice Cooking spray ¼ cup soy sauce 3 tablespoons packed light brown sugar 4 tablespoons water, divided 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon grated fresh ginger 3 garlic cloves, grated 2 teaspoons cornstarch 1 teaspoon sriracha 1 tablespoon avocado oil 1 pound boneless skinless chicken breast, cut into 1-inch cubes INSTRUCTIONS 1. Preheat the oven to 425°F. Grease a 12-cup muffin tin well. 2. Divide the cooked rice between the muffin cups. Spray with cooking spray Use the back of a spoon or a small measuring cup to firmly press the rice into the bottom and up the sides of each cup. 3. Bake for 20-25 minutes,until the rice cups are golden and crisp around the edges, 20 to 25 minutes. 4. While the rice cups bake, make the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, 2 tablespoons water, rice vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha. 5. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until browned and cooked through, 7 to 8 minutes. 6. Pour the sauce into the skillet with the chicken and cook until thickened and glossy, about 2 minutes. Add the broccoli and toss to combine. 7. Fill each rice cup with the chicken mixture. Garnish with greens and toasted sesame seeds before serving. IB: ems.eats

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Tuesday 08 September 2026 15:47:00 GMT