Description
This easy and flavorful Rice Cooker Chicken and Rice recipe combines tender chicken, aromatic jasmine rice, and colorful mixed vegetables cooked together in one pot. Perfect for a hassle-free weeknight dinner, this Asian-inspired dish is cooked entirely in a rice cooker, making cleanup a breeze while delivering comforting, savory flavors.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups jasmine or long grain white rice, rinsed
- 2 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 teaspoons sesame oil or vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- Sliced green onions for garnish (optional)
Instructions
- Prepare Ingredients: Rinse the jasmine or long grain white rice under cold water until the water runs clear to remove excess starch. Cut the chicken thighs or breasts into bite-sized pieces and mince the garlic.
- Add to Rice Cooker: Place the rinsed rice and 2 cups of chicken broth into the rice cooker pot. Add the chicken pieces, soy sauce, oyster sauce if using, sesame oil, minced garlic, ground ginger, and salt. Stir everything together to distribute the ingredients evenly.
- Start Cooking: Close the rice cooker lid securely and start the regular white rice cooking cycle. Let the rice and chicken begin cooking.
- Add Vegetables: About 10 minutes into cooking, or when you notice the rice starting to steam, quickly open the rice cooker lid. Stir in 1 cup of frozen mixed vegetables, distributing them evenly throughout the rice and chicken.
- Finish Cooking: Close the lid immediately and allow the rice cooker to complete the cooking cycle. Once finished, leave the dish on the ‘keep warm’ setting for 5 to 10 minutes to let flavors meld and ensure everything is heated through.
- Serve: Fluff the chicken and rice mixture gently with a fork. Serve hot, garnished with sliced green onions if desired for a fresh, flavorful finish.
Notes
- This recipe works best in a basic rice cooker with a single cook/warm function. For multi-function cookers, select the “white rice” or “cook” setting.
- For additional flavor, marinate the chicken in soy sauce and garlic for 15 minutes before cooking.
- You can substitute chicken broth for vegetable broth to make a lighter flavor or use low-sodium broth to control salt content.
- Feel free to swap frozen mixed vegetables with fresh veggies like bell peppers or broccoli, adjusting cooking times accordingly.
