Name: Rice Cooker Chicken and Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/2 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon ginger powder; 2 cups jasmine rice, rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 1/2 cups chicken broth; 1/2 cup frozen peas and carrots; 2 green onions, sliced (for garnish)

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If you’re craving an effortless meal that wraps up all the comforts of home in one bowl, look no further than Rice Cooker Chicken and Rice. This dish is the ultimate weeknight hero: fluffy, fragrant jasmine rice cooked with juicy bites of marinated chicken, plenty of aromatic veggies, and a savory blend of Asian-inspired sauces. The best part? Your trusty rice cooker does all the heavy lifting while you sit back and anticipate a deeply satisfying dish that’s both filling and flavorful.

Rice Cooker Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Rice Cooker Chicken and Rice is how it transforms everyday ingredients into something truly memorable. Each component plays its part to amp up the flavor, infuse the rice with richness, and give every forkful a little pop of color or texture.

Jasmine Rice (2 cups, rinsed): Choose jasmine rice for its fluffy grains and subtle floral aroma, which absorbs all the other flavors beautifully.
Chicken Thighs (1 1/2 pounds, boneless and skinless): Thighs stay extra juicy and tender as they cook right alongside the rice.
Soy Sauce (1 tablespoon): Introduces salty, umami depth to the marinade without overpowering the other tastes.
Oyster Sauce (1 tablespoon): Adds a glossy sweetness and complexity that takes the sauce to the next level.
Sesame Oil (1 teaspoon): A dash of nuttiness that ties the marinade together—don’t skip it!
Ground Black Pepper (1/2 teaspoon): A classic seasoning for a little warmth and peppery punch.
Garlic Powder (1 teaspoon): Layers in savory background flavor that works beautifully with fresh garlic.
Ginger Powder (1 teaspoon): Brightens the dish with gentle spice and a touch of warmth.
Onion (1 medium, chopped): Adds moisture and rich, sweet undertones throughout the rice.
Garlic (2 cloves, minced): Fresh garlic infuses the entire pot with incredible aroma and taste.
Chicken Broth (1 1/2 cups): Gives the rice extra savoriness and a wonderful “cooked-all-day” depth.
Frozen Peas and Carrots (1/2 cup): For color and a touch of sweetness, plus an easy veggie boost.
Green Onions (2, sliced; for garnish): Sprinkled on top, they add a bright finish and a lovely crunch.

How to Make Rice Cooker Chicken and Rice

Step 1: Marinate the Chicken

Start by grabbing a medium bowl and tossing in your chopped chicken thighs. Pour in the soy sauce, oyster sauce, sesame oil, ground black pepper, garlic powder, and ginger powder. Give it all a good stir until the pieces are glossy and well-coated. Let this marinate for at least 15 minutes—it’s worth it, since those seasonings will seep right into the chicken and result in melt-in-your-mouth bites later on.

Step 2: Prep the Rice Cooker

While the chicken drinks up all that flavor, rinse your jasmine rice until the water runs clear. This helps guarantee light, fluffy grains instead of anything sticky or gummy. Spread the rice evenly in the base of your rice cooker, then top with the chopped onion and minced garlic for an extra burst of flavor right from the start.

Step 3: Layer and Pour

Next, nestle the marinated chicken evenly over the rice—don’t worry about mixing just yet. Gently pour the chicken broth over everything, making sure it seeps through to the bottom. If you want a bit of texture, give it one careful stir to spread the aromatics, then smooth the top so the chicken pieces aren’t stacked too high.

Step 4: Let the Rice Cooker Work Its Magic

Close the rice cooker lid and select the “white rice” or standard setting, then sit back while your kitchen fills with incredible aromas. The Rice Cooker Chicken and Rice will cook automatically, with all the rich flavors being absorbed by the rice and chicken as they gently steam together.

Step 5: Add Veggies and Finish

Once your rice cooker switches over to “keep warm,” open it up and scatter the frozen peas and carrots across the top. Use a large fork or spatula to gently fluff and mix everything, distributing the veggies and juicy chicken throughout the rice. Close the lid and let it all rest for another 5 to 10 minutes; the carry-over heat will make the vegetables perfectly tender.

How to Serve Rice Cooker Chicken and Rice

Garnishes

A generous scattering of sliced green onions just before serving is the classic finishing touch for Rice Cooker Chicken and Rice. Their crispness and peppery bite tie the flavors together—and they look gorgeous on the plate.

Side Dishes

While this dish is a complete meal in itself, it pairs beautifully with a quick cucumber salad, some steamed greens like bok choy, or even a dish of spicy kimchi for those who love a little heat on the side. For something extra refreshing, add a bowl of miso soup or a fresh fruit salad.

Creative Ways to Present

For a fun twist, serve Rice Cooker Chicken and Rice in small bowls topped with a drizzle of chili oil or an extra splash of soy sauce. If you’re entertaining, use colorful bento boxes for a playful, lunch-inspired look, or scoop it into lettuce cups for a lighter, hand-held option.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring them into airtight containers. In the fridge, your Rice Cooker Chicken and Rice will stay fresh for up to three days without losing flavor or texture.

Freezing

If you’d like to stash away some for later, portion your leftovers into single-serving freezer containers. Seal tightly and freeze for up to one month—perfect for busy weeknights when you need a homemade meal in minutes! When ready to eat, thaw in the fridge overnight for the best texture.

Reheating

To reheat, pop your Rice Cooker Chicken and Rice into the microwave with a splash of water and cover loosely to steam. Heat in short bursts, stirring occasionally, until piping hot. For stovetop reheating, gently warm leftovers in a nonstick pan over low heat, adding broth if needed to prevent sticking.

FAQs

What type Main Course

Jasmine rice is the best for this dish thanks to its delicate aroma and ability to stay tender without becoming mushy. However, you can use other long-grain varieties—just adjust the liquid as needed to avoid overcooking.

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs deliver extra richness and stay moist, chicken breast is an easy substitute that results in lighter, yet still delicious, Rice Cooker Chicken and Rice. Just be careful not to overcook the breast, as it dries out faster.

Is Rice Cooker Chicken and Rice gluten-free?

This recipe can easily be gluten-free—simply choose certified gluten-free soy sauce and oyster sauce. Always check product labels if you’re cooking for someone with food sensitivities.

Can I add other vegetables?

Of course! Chopped bell peppers, mushrooms, baby corn, or snap peas would all be delicious. Just make sure any crunchier vegetables are cut small enough to cook through, or add them when you mix in the peas and carrots near the end.

How do I keep the rice from sticking to the bottom of the cooker?

Give your rice cooker pot a quick spray or lightly oil it before adding the rice and other ingredients. Rinsing your rice thoroughly also helps prevent sticking, so don’t skip that step!

Final Thoughts

There’s nothing cozier or more satisfying than digging into a big bowl of Rice Cooker Chicken and Rice. Give this simple recipe a try the next time you need a comforting meal—your rice cooker will reward you with pure magic and you just might find a new staple for your dinner routine!

Rice Cooker Chicken and Rice Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Rice Cooker Chicken and Rice recipe is a convenient and flavorful one-pot meal that’s perfect for busy weeknights. Tender chicken, fragrant jasmine rice, and savory seasonings come together in your rice cooker for a hassle-free dinner.

Ingredients

Scale

For the Chicken:

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon ginger powder

For the Rice:

2 cups jasmine rice, rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 cup frozen peas and carrots
2 green onions, sliced (for garnish)

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Instructions

Marinate the Chicken: In a bowl, combine the chicken, soy sauce, oyster sauce, sesame oil, black pepper, garlic powder, and ginger powder. Marinate for at least 15 minutes.
Prep the Rice Cooker: Add rinsed rice to the rice cooker pot, followed by chopped onion and garlic.
Layer Ingredients: Spread the marinated chicken over the rice, then pour in the chicken broth. Stir gently to mix.
Cook: Set the rice cooker to the “white rice” setting. When done, add frozen peas and carrots. Fluff rice, mix, and let sit for 5–10 minutes on warm.
Serve: Garnish with sliced green onions and enjoy hot.