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Mini Chicken Teriyaki Rice Cakes are a delightful culinary creation that brings together the savory goodness of teriyaki chicken and the comforting texture of rice cakes. This dish is not only visually appealing but also packed with flavor, making it an ideal choice for various occasions. Whether you're hosting a gathering, preparing a quick snack, or looking for meal prep ideas, these rice cakes offer a versatile solution that satisfies both cravings and nutritional needs.

Mini Chicken Teriyaki Rice Cakes

Mini Chicken Teriyaki Rice Cakes are a delicious and versatile dish that combines the savory flavors of teriyaki chicken with the comforting texture of jasmine rice. Perfect for snacks, appetizers, or meal prep, these bite-sized treats are loved by both kids and adults. The unique fusion of sweet and tangy teriyaki sauce, tender chicken, and fluffy rice creates an irresistible flavor experience. Explore this easy recipe that’s sure to impress at your next gathering or family meal!
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Ingredients
  

2 cups cooked jasmine rice

1 cup cooked chicken breast, shredded

1/4 cup teriyaki sauce (store-bought or homemade)

2 green onions, finely chopped

1 tsp sesame oil

1/2 cup panko breadcrumbs

1/4 cup grated carrot (optional for color)

Salt and pepper, to taste

Cooking spray or oil for frying

Sesame seeds, for garnish

Instructions
 

Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, teriyaki sauce, chopped green onions, sesame oil, grated carrot, and season with salt and pepper. Mix well to ensure the chicken absorbs the teriyaki flavor.

    Form the Rice Cakes: In another bowl, take the cooked jasmine rice and season it lightly with salt. With wet hands, take a small amount of rice (about the size of a golf ball) and flatten it into a disc about 1/2 inch thick. Make sure the rice holds together. Repeat until all the rice is shaped into small discs.

      Add the Filling: Place a spoonful of the chicken mixture onto the center of each rice disc, then carefully seal the edges of the rice around the filling to create a small cake. Ensure that the filling is fully encased in the rice.

        Coat the Rice Cakes: Once all the cakes are formed, gently coat each rice cake with panko breadcrumbs to add a crispy texture.

          Cook the Rice Cakes: Heat a non-stick skillet over medium heat and lightly spray it with cooking spray or add a drizzle of oil. Place the rice cakes in the pan, being careful not to overcrowd them. Cook for about 4-5 minutes on each side, or until they turn golden brown and crispy.

            Serve: Remove the rice cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil. Garnish with sesame seeds and any remaining green onions. Serve warm with extra teriyaki sauce for dipping.

              Prep Time, Total Time, Servings: 20 min | 30 min | 4 servings