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Rice Cooker Teriyaki Chicken & Rice

A quick and easy one-pot meal using a rice cooker that combines rice, chicken, and teriyaki sauce for a delicious dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 425
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups jasmine rice, rinsed Rinse to avoid gumminess
  • 2.5 cups chicken broth (or water)
  • 1 lb boneless skinless chicken thighs, chopped Thighs stay juicier than breasts
  • 1/3 cup teriyaki sauce (low sodium) Can adjust for more flavor
  • 2 tablespoons honey or maple syrup For sweetness
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil For added flavor
  • to taste green onions & sesame seeds for topping

Method
 

Preparation
  1. Add the rinsed rice, chicken broth, and sesame oil directly into your rice cooker. Stir gently to combine and level the rice evenly across the bottom.
Cooking
  1. In a bowl, mix teriyaki sauce, honey, garlic, and ginger. Toss the chicken pieces in the sauce, then spread the chicken evenly over the rice. Do not stir — this helps the rice absorb flavor as it cooks.
  2. Close the lid and cook on the regular rice setting.
Finishing
  1. When cooking is done, let the rice sit 5 minutes with the lid closed. Open, gently fluff everything together, and top with green onions and sesame seeds.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 2 months. Reheat with a splash of water to keep rice fluffy. Double sauce for extra flavor.