Description
Delicious fusion of savory flavors wrapped in bite-sized goodness, combining smoky grilled chicken with fresh vegetables in rice cups.
Ingredients
- 2 cups cooked short-grain rice
- 1 lb chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1/2 cup mixed fresh vegetables (carrots, bell peppers, etc.)
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, brown sugar, ginger, and garlic to make the marinade.
- Add the chicken pieces to the marinade and let it sit for at least 30 minutes.
- Preheat the grill to high heat and grill the marinated chicken until cooked through.
- While the chicken is grilling, cook the rice with a splash of sesame oil.
- Once the chicken is done and rice is cooked, lightly grease muffin tins with non-stick spray.
- Layer the rice, grilled chicken, and fresh veggies in the muffin tins to form cups.
- Bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For a vegetarian option, substitute chicken with marinated tofu or grilled mushrooms.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Korean