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In the world of quick and delightful meals, Mini Chicken Teriyaki Rice Cakes stand out as a delicious and versatile option. These bite-sized treasures are not only easy to prepare but also offer a harmonious blend of flavors and textures that make them perfect for any occasion—whether as a snack, appetizer, or light meal. Combining the savory taste of tender chicken with the rich, sweet notes of teriyaki sauce, all atop a crispy rice cake base, these mini rice cakes promise a delightful culinary experience that is sure to please the palate.

Mini Chicken Teriyaki Rice Cakes

Mini Chicken Teriyaki Rice Cakes are an easy and delicious meal option that combine tender chicken, savory teriyaki sauce, and crispy rice cakes into bite-sized treats perfect for any occasion. These rice cakes are not only flavorful but also nutritious, featuring lean proteins, wholesome carbs, and fresh veggies. With versatility in ingredients and preparation methods, this dish can be adapted to suit various tastes and dietary needs, making it a crowd-pleaser. Dive into the simple steps to create these delightful snacks!
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Ingredients
  

1 cup cooked jasmine rice

1/2 cup cooked chicken breast, shredded

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

1/4 cup finely chopped green onions

1/4 cup grated carrots

1/4 cup panko breadcrumbs

1 large egg, lightly beaten

Salt and pepper to taste

1 tablespoon sesame oil (for frying)

Additional teriyaki sauce for drizzling

Sesame seeds for garnish (optional)

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine the cooked jasmine rice, shredded chicken breast, teriyaki sauce, chopped green onions, grated carrots, and season with salt and pepper. Mix well to ensure all ingredients are incorporated.

    Form the Rice Cakes: Take a small handful of the mixture and form it into a patty, about 2 inches in diameter and 1/2 inch thick. Repeat until all the mixture is used up, placing the patties on a baking sheet or plate.

      Coat with Panko: Spread the panko breadcrumbs on a plate. Carefully coat each rice cake with breadcrumbs on both sides, pressing gently to ensure they stick.

        Heat the Pan: In a large skillet, heat the sesame oil over medium heat. Once hot, carefully add the rice cakes to the skillet in batches, making sure not to overcrowd the pan.

          Fry the Rice Cakes: Cook the rice cakes for about 4-5 minutes on each side or until they turn golden brown and crispy. Adjust the heat if necessary to prevent burning.

            Transfer and Serve: Once cooked, transfer the rice cakes to a paper towel-lined plate to drain excess oil. Drizzle with additional teriyaki sauce and sprinkle with sesame seeds if desired. Serve warm, garnished with extra green onions on top!

              Prep Time: 15 min | Total Time: 30 min | Servings: 4