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–+ servings

Teriyaki Chicken Mini Meatloaf Muffins with Sesame Rice

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Rett Main Course
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup uncooked jasmine rice
  • 1 ½ cups water
  • 1 tablespoon toasted sesame oil, divided
  • 1 pound ground chicken
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup finely chopped green onions, divided
  • ⅓ cup teriyaki sauce, divided
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon sesame seeds

fremgangsmåte
 

  • Heat the oven to 400°F. Lightly brush 8 cups of a standard muffin tin with 1 teaspoon of the sesame oil.
  • Rinse the rice under cool water. Add it to a saucepan with the water and the remaining 2 teaspoons of sesame oil. Bring to a boil, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and keep covered.
  • In a mixing bowl, combine the ground chicken, panko, egg, 2 tablespoons of the green onions, 2 tablespoons of the teriyaki sauce, and the grated ginger. Mix gently until just combined.
  • Divide the chicken mixture among the 8 prepared muffin cups. Shape each portion into a rounded mound, then brush the tops with the remaining teriyaki sauce.
  • Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes.
  • Fluff the rice with a fork and stir in the sesame seeds. Serve the mini meatloaves over the rice, topped with the remaining green onions.

merknader

For tender muffins, mix the chicken just until the ingredients come together and avoid packing it firmly into the tin. If the tops brown quickly, loosely cover the pan with foil near the end of baking. Leftovers reheat well with a spoonful of water stirred into the rice.
Course: Main Course
Cuisine: Asian
Equipment: Muffin Tin, Saucepan, Mixing Bowl, Instant-Read Thermometer