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Easy Teriyaki Chicken Rice Cups – Best Kid Friendly Lunch

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These Easy Teriyaki Chicken and Rice Cups for Kids are little handheld bites of saucy, savory goodness that feel like a treat but are secretly packed with protein and carbs to keep little bellies full. Press the sticky rice and chicken mixture into a muffin tin, bake until the edges get crispy, and you’ve got lunch that actually gets eaten.

Ingredients

Scale
  • 2 cups cooked white rice (preferably day-old or slightly cooled)
  • 1 pound chicken breast or thighs, cooked and shredded or finely diced
  • 1/4 cup soy sauce (low-sodium preferred)
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1/2 cup finely diced carrots or bell peppers (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with cooking spray or oil.
  2. Make the teriyaki sauce: In a small saucepan, combine 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Whisk over medium heat and simmer for 2 minutes. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue stirring until the sauce thickens, about 1 minute. Remove from heat and set aside.
  3. Prepare the chicken: If using raw chicken, season lightly with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side until cooked through. Let rest for a few minutes, then shred or dice into small bite-sized pieces. If using leftover or rotisserie chicken, shred directly.
  4. Mix the filling: In a large bowl, combine 2 cups cooked rice, the shredded chicken, and about half of the teriyaki sauce. If adding vegetables, toss them in now. Stir until well coated. The mixture should be sticky but not soupy.
  5. Fill the muffin cups: Spoon the mixture into the greased muffin tin, pressing it down firmly with the back of a spoon or your fingers. Fill each cup to the top, even slightly mounded. This recipe makes about 10-12 cups.
  6. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, until the edges are golden brown and slightly crispy.
  7. Cool and serve: Let the cups cool in the tin for 5 minutes to set. Run a knife around the edges and pop them out. Brush the tops with the remaining teriyaki sauce for extra gloss. Serve warm or at room temperature.

Notes

Press the mixture firmly into the muffin tin to prevent cups from falling apart. Day-old rice works best for texture. Let cups cool for 5 minutes before removing to ensure they hold their shape. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. For a vegetarian option, swap chicken for crumbled firm tofu or cooked edamame. To freeze, cool completely and layer in a freezer-safe bag with parchment paper; keep for up to 3 months. Reheat in microwave for 30-45 seconds or in a 350°F oven for 10 minutes.

Nutrition

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