Rice cooker meals are great for anyone because they offer convenience, simplicity, and versatility. A rice cooker allows you to prepare a complete meal with minimal effort and clean-up, making it an ideal option for busy individuals or those who may not have much experience in the kitchen. The process is straightforward: you simply add your ingredients, set the cooker, and let it handle the cooking, freeing you up to do other things.
This Ginger Chicken with Corn and Rice is a delicious and easy meal that can be prepared entirely in a rice cooker. To make this dish, you’ll combine boneless, skinless chicken pieces with rice, fresh or frozen corn, and a generous amount of minced or thinly sliced ginger.
The rice cooker does all the work, cooking the rice to fluffy perfection while simultaneously steaming the chicken and corn, allowing the flavors to meld together beautifully. As the dish cooks, the ginger infuses the chicken and rice with a warm, aromatic flavor, while the corn adds a touch of sweetness. The result is a comforting, one-pot meal that’s both flavorful and simple to prepare, making it perfect for a weeknight dinner.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes.
Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Ginger Chicken and Corn with Rice in a Rice Cooker
- Total Time: 25 minutes
Description
Ginger chicken with corn and rice, made entirely in a rice cooker, is an effortless one-pot meal where tender chicken, sweet corn, and fragrant ginger-infused rice cook together for a flavorful, comforting dish.
Ingredients
- 1 cup rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- Water
- 1 lb boneless, skinless chicken thighs, uncooked
- 1 cup corn (frozen, fresh, or canned both work great)
- 1/4 cup soy sauce
- 1 tablespoon ginger, minced or grated
- Sliced green onions for garnishing, optional
Sauce for Topping (simply combine and mix the 3 ingredients):
- 1/4 cup soy sauce
- 1 tablespoon gochujang (add more or less depending on your spice preference)
- 1 teaspoon sesame oil
Instructions
- Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
- To the rice cooker, add your corn.
- Cut your chicken into bite-sized pieces. To a medium-sized bowl, add the chicken, along with the soy sauce and ginger. Using a spoon, ensure the chicken is thoroughly coated in the soy sauce.
- Place the chicken on top of the rice and corn in the rice cooker, pouring any remaining soy sauce and ginger on top of the chicken.
- Start the rice cooker and cook for the same amount of time you would typically cook rice by itself.
- Serve, and top each serving with the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
Made it this week for dinner, it was very, very tasty! The chicken was ever so tender. Thanks for the great recipe!
That is awesome! Thanks for sharing, Jeremiah!
I love this rice cooker series and could see using these recipes often for my family! I had to downsize my kitchen appliance collection a few years ago and got rid of my rice cooker so I now cook my rice in an instant pot. Do you think I could make these dishes in a pressure cooker instead? Any idea how long it would take?
Hi Keiko, I’m sorry I actually have never experienced cooking in a pressure cooker – but I believe the instructions should hold the same! If you cook it for the same time as you do regular rice, it should work great! Best of luck!
I quite literally just ate my first bite of this and it’s outstanding! I’ve been scared to cook chicken in the rice maker but this is truly a game changer. The meat is so tender and the taste amazing! Thank you! I look forward to trying more of your recipes!
That is so awesome! Thanks for sharing, Quinn – glad you enjoyed it!
I never knew you didn’t have to peel garlic. It was 10x easier to use and I’m hooked because I love the flavor in Asian dishes.
I’m assuming you meant ginger because YES! It’s a game changer and so much easier!
The ginger soaked into the rice beautifully. Subtle but warm
Thanks Bianca! Sounds delish! 🙂