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One-Pot Rice Cooker Chicken and Rice
Video
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Ingredients
- 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
Instructions
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
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
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.