Teriyaki Chicken Cups

These teriyaki chicken cups are a fun way to combine a few simple ingredients to make a tasty little main dish for dinner!

With about 10 minutes of prep time, and 20 to 25 minutes of baking time, you can get dinner on the table in about 30 to 45 minutes from start to finish. 

The chicken comes out juicy and flavorful, whether you use chicken breast or thigh meat to make these teriyaki chicken cups.

Muffin Tins - Not Just for Muffins!

I love using muffin tins for making appetizers, individual breakfasts "to go," side dishes, desserts, bread, and main dishes. It's a great way to have fun and get creative, plus it's a novel way to get kids to try new foods. 

Using muffin tins is also helpful for portion control as well as making food easy to share and store. 

Other Ways to Use Muffin Tins (Besides for Muffins!):

Appetizers: Mini chicken tostadas, pancetta and asparagus tarts, Brazilian cheese bread, and shrimp mini quiches. 

Breakfasts: Baked eggs in hash brown nests and Tater Tot breakfast casseroles.

Side Dishes: Potato stacks. 

Desserts: Blueberry mini pies, mini raspberry cheesecakes, pecan tassies, and homemade peanut butter cups. 

Breads: Cruffins, kouign amann, and dinner rolls. 

Main Dishes: Be sure to check the list from the Sunday Supper group for great sounding recipes. 

For these muffins, I used a 6-cavity jumbo-sized muffin tin lined with silicone baking cups. I bought the ones pictured above years ago and I like them better than the corrugated one. You can place them on a baking sheet or insert them in the muffin tin cavities. 

You don't have to use the liners, but this chicken teriyaki gets pretty juicy, so the liners help keep everything together when you remove the servings from the muffin pan. You could also use foil liners that are used for muffins or cupcakes. 

Granted, you could use custard cups or ramekins, but they wouldn’t be nearly as cute. 

Ingredients for These Chicken Cups:

Chicken: Boneless skinless chicken thighs or breasts, cut into thinner strips. You could also use turkey cutlets. 

Teriyaki Sauce: My favorite is the Soy Vay brand. It's loaded with sesame seeds along with the sauce and it's great both as a marinade and a dipping sauce. 

Napa Cabbage. 

Sesame Oil. 

Salt and Pepper. 

Rice Paper Wrappers: These can also be labeled spring roll wrappers. They are the kind that you dip in water to soften and then make Vietnamese-style spring rolls. 

They are super light (only 25 calories each), and the edges get crispy and crunchy around the top during baking. 

To Assemble the Teriyaki Chicken Cups:

First, marinate the chicken in teriyaki sauce for 30 minutes to two hours. Lightly spray the muffin liners with spray oil. 

Next, briefly soak the spring roll wrappers in water until just pliable, and then place them in the muffin cups. Mix chopped napa cabbage with sesame oil and salt and pepper and divide it among the muffin cups. 

After that, wrap the chicken into roulades and place them in the muffin cups, on top of the cabbage. Divide the marinade among the 6 cups. 

Finally, bake the chicken cups until the chicken reaches a temperature of 160 to 165 degrees F, and then top with a tablespoon of warmed teriyaki sauce, garnish with chopped scallions, and serve. 

You can serve them in the cups, but they are easier to eat when removed from the baking cups. It's fun to have a bit of each ingredient in each bite. 

If you have leftovers, keep them in the silicone cups and reheat in the microwave for one minute. 

Serving Suggestions:

These are tasty with white rice or fried rice and a salad. They'd also pair nicely with a cucumber salad or fruit salad. 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Muffin Tin Pancakes by Mayuri's Jikoni
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Teriyaki Chicken Cups

Yield: 6

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

These teriyaki chicken cups are a fun way to combine a few simple ingredients to make a tasty little main dish for dinner!

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts or thighs, cut into strips or "tenders."
• 1/2 cup teriyaki sauce, divided
• Spray oil
• 6 round Vietnamese-style rice paper wrappers/spring roll wrappers
• 3 cups chopped Napa cabbage
• 2 teaspoon sesame oil
• 1/4 teaspoon each, salt and pepper
• 1 scallion, thinly sliced, for garnish

Instructions

1. Place the chicken pieces in a ziploc bag with 1/4 cup plus 1 tablespoon teriyaki sauce. Refrigerate to marinate for 30 minutes to 2 hours.
2. Heat your oven to 400 degrees F.
3. Lightly spray 6 jumbo muffin pan-sized silicone liners with spray oil and place them in a jumbo-sized 6 cavity muffin pan. You can also use foil or foil cupcake liners.
4. One at a time, dip each spring roll wrapper in a plate of warm water until pliable, shake off excess water, and place them in the cavities of the muffin tin. Fold the edges over so that they are not touching neighboring wrappers (they will stick together after baking. See photo in post.
5. In a large bowl, toss the chopped cabbage, sesame oil, and salt and pepper. Divide the mixture evenly among the muffin cups.
6. Remove the chicken from the ziploc bag and divide it into 6 equal parts and roll the chicken into 6 small "roulades" and place them over the cabbage in the muffin cups.
7. Pour the marinade left in the ziploc bag into a measuring cup and then divide it evenly among the muffin cups.
8. Bake the chicken for 20 to 30 minutes, until the internal temperature of the chicken reaches 160 to 165 degrees F.
9. Remove the pan from the oven. Heat the remaining 3 tablespoons of the teriyaki sauce briefly in the microwave and spoon 1 1/2 teaspoons over each serving.

Nutrition Facts

Calories

203

Fat (grams)

4 g

Sat. Fat (grams)

1 g

Carbs (grams)

16 g

Fiber (grams)

1 g

Net carbs

15 g

Sugar (grams)

4 g

Protein (grams)

24 g

Cholesterol (grams)

62 mg

https://www.karenskitchenstories.com/2024/09/teriyaki-chicken-cups.html

Karen's Kitchen Stories

chicken, teriyaki

main dish

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Recipe adapted from The Original Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Veggie Cakes, Mains, Apps, and More.