Rice Cooker Chicken and Rice Recipe
If you’re on the lookout for a comforting, fuss-free meal that combines juicy chicken with fragrant, flavorful rice all cooked in a single pot, then this Rice Cooker Chicken and Rice Recipe is your new best friend. It’s one of those magic dishes where simple ingredients come together beautifully, leaving you with tender chicken infused with savory sauces and perfectly cooked rice that’s bursting with subtle hints of ginger and garlic. Plus, using a rice cooker means less kitchen time and more enjoyment around the table.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients is what makes this recipe so approachable—each one plays a key role in building the dish’s layers of flavor, texture, and color. From the aromatic sesame oil to the vibrant vegetables, everything combines harmoniously.
- 1½ cups jasmine or long grain white rice: Rinsed well to ensure fluffy, separate grains that soak up all the flavors.
- 1¾ cups chicken broth: Provides a rich, savory base that infuses the rice with depth.
- 1 tablespoon soy sauce: Adds essential umami and a touch of saltiness.
- 1 tablespoon oyster sauce (optional): Boosts richness and complexity if you want an extra layer of flavor.
- 1 teaspoon sesame oil: Brings a warm, nutty aroma that ties the dish together.
- 1 pound boneless, skinless chicken thighs or breasts: Cut into bite-sized pieces to cook evenly and stay tender.
- 2 garlic cloves, minced: Delivers a gentle punch of savory freshness.
- 1 teaspoon grated ginger: Adds a subtle zing with its fragrant brightness.
- ½ teaspoon salt: Balances and enhances all the flavors.
- ½ teaspoon black pepper: Gives a mild heat and depth.
- ½ cup diced carrots: Offers a lovely sweetness and pop of color.
- ½ cup frozen peas (optional): Adds little bursts of freshness and a beautiful green contrast.
- 2 green onions, sliced (for garnish): Provides crunch and a fresh, oniony bite just before serving.
How to Make Rice Cooker Chicken and Rice Recipe
Step 1: Prep the Rice
Start by rinsing the rice under cold water until the water runs clear—this simple step ensures your rice will be perfectly fluffy and not sticky. Then, place the rice into your rice cooker along with the chicken broth, soy sauce, oyster sauce if using, and sesame oil. Stir everything gently so the seasonings distribute evenly.
Step 2: Season and Layer the Chicken
In a bowl, toss your bite-sized chicken pieces with minced garlic, grated ginger, salt, and black pepper to coat each chunk with delicious spices. Layer the chicken evenly over the rice in the cooker. Next, scatter the diced carrots and frozen peas on top. The beauty here is not to stir—this layering method lets flavors meld as they cook.
Step 3: Cook and Rest
Close the lid of your rice cooker and cook using the standard “white rice” setting. This straightforward step frees you up from stove watching! When your cooker signals the end of the cycle, let the dish sit on the “keep warm” setting for about 10 minutes. This resting period allows the chicken and rice to finish cooking perfectly and the flavors to marry even better.
Step 4: Fluff and Serve
Once rested, open the lid and gently fluff everything together with a fork, mixing the chicken and vegetables nicely into the rice. This reveals the beautiful colors and gives that inviting aroma. Now it’s ready to be enjoyed!
How to Serve Rice Cooker Chicken and Rice Recipe
Garnishes
Sprinkle sliced green onions on top just before serving to add a crisp freshness and a subtle bite that balances the savory richness of the chicken and rice.
Side Dishes
This dish stands well on its own as a wholesome meal, but pairing it with a simple cucumber salad or steamed bok choy can add a refreshing crunch that complements the soft textures perfectly.
Creative Ways to Present
Try serving the rice and chicken in individual bowls topped with a drizzle of chili oil for an extra kick or scatter toasted sesame seeds over the top for texture. For a fun twist, scoop the mixture into lettuce cups for a handheld delight that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to meld beautifully, making your next meal just as satisfying.
Freezing
You can freeze portions of this dish in freezer-safe containers for up to 2 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of water or broth if needed to loosen the rice and prevent drying out. Stir occasionally to heat evenly.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will give a nuttier flavor and chewier texture, but you may need to adjust the cooking time and liquid amount since brown rice takes longer to cook.
Is it okay to use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well too. They are leaner but can dry out quicker, so keep an eye on your cooker if possible, or opt for thighs for extra juiciness.
Can I add other vegetables to the dish?
For sure! Feel free to toss in whatever veggies you have on hand, such as bell peppers, corn, or mushrooms. Just chop them into uniform pieces for even cooking.
What if I don’t have oyster sauce?
No worries! Simply omit it or add a little extra soy sauce plus a dash of sugar or honey to simulate the sweet-salty depth oyster sauce provides.
Can this recipe be made in a regular pot on the stove?
You can, but the cooking times and liquid ratios may need adjustment. The key is to cook the rice partially before adding the seasoned chicken on top so everything finishes cooking together without drying out.
Final Thoughts
This Rice Cooker Chicken and Rice Recipe is honestly one of those kitchen lifesavers that makes weekday meals feel special without spending hours cooking. Its simplicity belies the wonderful taste and comforting warmth it delivers. I can’t recommend it enough for anyone wanting a cozy, hands-off dinner that never disappoints—give it a try and make it a regular in your home!
Print
Rice Cooker Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
A flavorful and easy one-pot meal made in a rice cooker, featuring tender chicken pieces cooked with jasmine rice, infused with savory soy and oyster sauces, and enhanced by garlic, ginger, and vegetables. Perfect for a convenient Asian-inspired dinner.
Ingredients
Rice and Liquids
- 1½ cups jasmine or long grain white rice, rinsed
- 1¾ cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional for richer flavor)
- 1 teaspoon sesame oil
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables and Garnish
- ½ cup diced carrots
- ½ cup frozen peas (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch, ensuring fluffy cooked rice.
- Combine Liquids and Rice: Add the rinsed rice to the rice cooker along with chicken broth, soy sauce, oyster sauce (if using), and sesame oil. Stir gently to mix everything evenly.
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with minced garlic, grated ginger, salt, and black pepper to infuse flavor throughout the meat.
- Layer Ingredients in Cooker: Evenly arrange the seasoned chicken over the rice in the cooker. Scatter diced carrots and frozen peas on top without stirring to maintain layers.
- Cook: Close the rice cooker lid and select the standard “white rice” setting to cook. Let the cooker complete its cycle, usually around 30 minutes depending on your appliance.
- Rest and Fluff: Once cooking finishes, keep the cooker on the “keep warm” setting and allow the dish to rest for 10 minutes. Then open the lid, gently fluff the rice, chicken, and vegetables together to combine evenly.
- Serve: Dish the chicken and rice onto plates or bowls, garnishing with sliced green onions for a fresh, vibrant finish. Serve warm for a comforting meal.
Notes
- Bone-in chicken can be used, but you may need to increase the cook time and check for doneness.
- For a spicy twist, add chili flakes or a drizzle of chili oil before cooking or as a garnish.
- This recipe adapts well to leftover vegetables or frozen mixed veggies to customize your meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Asian-Inspired
