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Teriyaki Chicken

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Ingredients
  

Chicken Teriyaki

  • 1 T. olive oil
  • 1 ½ lb chicken breast tenders Bell & Evans
  • ½ teaspoon salt paprika
  • 2 cloves garlic minced
  • ½ cup soy sauce
  • ⅓ cup honey
  • 1 T. sesame seeds
  • 1 T. cornstarch
  • 1 lime juiced
  • sesame oil for final drizzle

Fried Rice Cups

  • For 6 cups
  • nonstick cooking spray
  • 1 ½ cups cooked rice I used brown rice from Traders Joe's-just microwave it!
  • ½ onion minced
  • 3 scallions sliced, plus more for serving
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 3 T. soy sauce
  • 1 egg

Instructions
 

Teriyaki Chicken

  • Heat oil in a wok.
  • Season chicken with salt and drop paprika.
  • Cook chicken just a few mins on each side to brown-does not need to be cooked through.
  • Remove chicken to a plate.
  • Add garlic and stir.
  • Combine soy sauce, honey, cornstarch, and lime juice in a cup.
  • Pour into wok and simmer a minute or 2 to thicken.
  • Return chicken and toss in sauce until just cooked through.
  • Top with scallions and sesame seeds, and a drizzle of sesame oil.

Fried Rice Cups

  • Preheat the oven to 400˚F (200˚C).
  • Grease a 6-cup muffin tin with nonstick spray.
  • In a bowl, combine rice, onion, scallions, garlic, salt, soy sauce, and egg.
  • Mix well.
  • Divide into muffin cups and with a spoon press the sides against the cups and bottom down to make an indent in the centers.
  • Bake 35 minutes and remove from tins.
  • Fill with sliced chicken and sauce.