Description
A cozy, all-in-one rice cooker meal with juicy teriyaki chicken, seasoned rice, and vegetables cooked together for an easy weeknight dinner.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- 1 lb chicken thighs, diced
- 6 oz broccoli (about 1 cup)
- 1.5 oz carrots, julienned (about 1/2 cup
- 1/4 cup peas
- Teriyaki sauce
- Optional garnishes: chopped green onions, roasted sesame seeds, additional teriyaki sauce
- 1 tbsp dark soy sauce (or light soy sauce; I mainly like dark for the color)
- 1 tbsp mirin
- 1/2 tbsp ginger, grated
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to spice preference)
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.
- Remove 3 tbsp of the water from the rice cooker (this is because you are pouring in more liquids later and you don’t want your rice to be too soggy). If you are doubling the recipe, double the amount of water you remove.
- In a bowl, add the diced chicken thighs followed by all the marinade ingredients. Marinate for at least 30 minutes, or overnight for best flavor (if you’re short on time, you can skip marinating and add everything directly).
- Add rice to your rice cooker with your usual amount of water, then remove about 3 tablespoons of the water to account for moisture from the other ingredients.
- Add the peas, carrots, and broccoli on top of the rice, followed by the marinated chicken. Drizzle the chicken with 1 tablespoon of teriyaki sauce.
- Cook according to your rice cooker’s standard setting.
- Once done, mix everything together. Drizzle with more teriyaki sauce and garnish with sesame seeds and chopped green onions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2