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One-Pot Rice Cooker Chicken and Rice
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 cups jasmine rice, rinsed until water runs clear
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2.5 cups chicken broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 1 cup frozen peas
- 2 green onions, sliced for garnish
- Salt and pepper to taste
🍳 Quick Cooking Steps
Rinse rice in cold water until water runs clear, then drain well
Cut chicken thighs into 1-inch pieces and season with salt and pepper
Add rice to the rice cooker insert
Layer seasoned chicken pieces over the rice
Add diced onion, carrots, garlic, and ginger
Pour in chicken broth, soy sauce, and sesame oil
Close lid and select white rice setting
When 5 minutes remain on the timer, add frozen peas
Let rest for 10 minutes after cooking cycle completes
Fluff with rice paddle and garnish with green onions before serving
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- Rice cooker
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Colander for rinsing rice
- Mixing bowl
- Wooden spoon or rice paddle
⚡ Quick Cooking Tips
Use chicken breast instead of thighs for a leaner option
Add mushrooms for extra umami flavor
Try brown rice with adjusted liquid ratio and cooking time
Spice it up with sriracha or chili garlic sauce
Add baby spinach at the end for extra nutrients
Use different vegetable combinations based on season
Try with shrimp instead of chicken for faster cooking
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 25min, Cycling 35min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Cool completely before storing in airtight containers Keep refrigerated for up to 4 days Store garnishes separately to maintain freshness
🔥 Reheating Tips
- Sprinkle water over rice before reheating to prevent drying Microwave covered for 2-3 minutes, stirring halfway through Can be reheated in rice cooker on 'Keep Warm' setting for 10 minutes
⏰ Make Ahead Tips
- Chop vegetables up to 2 days in advance Measure and combine dry seasonings ahead of time Cut chicken and store separately up to 24 hours before cooking
❄️ Freezing Guide
- Freeze in portion-sized containers for up to 2 months Thaw overnight in refrigerator Add fresh garnishes after reheating
🍽️ Serving Suggestions
- Serve with additional soy sauce on the side Add a drizzle of chili oil for extra heat Pair with Asian-style cucumber salad Serve with kimchi or pickled vegetables Garnish with sesame seeds and extra green onions
⚠️ Common Mistakes
- Not rinsing rice thoroughly before cooking Opening the lid during cooking cycle Using too much liquid for the amount of rice Skipping the rest period after cooking Cutting chicken pieces too large or uneven
🎨 Recipe Variations
- Chinese-style: Add oyster sauce and Chinese five spice Thai-inspired: Use coconut milk and add Thai basil Japanese version: Add furikake and serve with miso soup Korean style: Add gochugaru and kimchi Vietnamese-inspired: Add fish sauce and lime juice
❓ Quick Cooking Q&A
Yes, but increase cooking time and liquid amount according to your rice cooker's brown rice settings.
Use the basic rice setting and ensure chicken pieces are small enough to cook through in one cycle.
Yes, if your rice cooker is large enough. Maintain the same rice-to-liquid ratio.
Yes, as long as chicken pieces are small and evenly distributed, they will cook fully during the rice cycle.
Too much liquid or opening the lid during cooking can cause mushy rice. Follow liquid measurements exactly.
Yes, add them in the last 5 minutes of cooking to prevent overcooking.
Using chicken thighs and cutting them into uniform pieces helps maintain moisture.
Yes, substitute chicken with tofu or additional vegetables and use vegetable broth.
Any standard rice cooker will work, but models with multiple settings offer more control.
Chicken should be white throughout and reach 165F internal temperature.
Yes, prep ingredients separately and store in refrigerator overnight.
Regular cooking oil will work, though you'll miss some authentic flavor.
Yes, but don't exceed 2 cups total to maintain proper cooking ratio.
Properly stored in refrigerator, it keeps for 3-4 days.
Tamari, coconut aminos, or liquid aminos are good alternatives.