Rice Cookers Recipes

Teriyaki Chicken Bowl

A quick and easy rice bowl good for lunch or dinner that is both delicious and satisfying. Easily substitute with any protein or veggies for a one-of-a-kind teriyaki bowl!


Ingredients (serves 4):
To Cook in the Rice Cooker: 

  • 3 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 3 for “WHITE RICE”

For Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 1/2 cup mirin (Japanese sweet rice wine) (may substitute with 1/4 cup maple syrup)
  • 4 Tbsp. sugar
  • 1 Tbsp. corn starch
  • 1 Tbsp. water

For Vegetables:

  • 2 carrots sliced in 1/4” thick
  • 1/2 cup chicken broth
  • 3 cups broccoli florets, bite-sized
  • 4 cups bite-sized cabbage
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

For Chicken:

  • 2 pieces (about 1.5 lbs.) boneless and skinless chicken breasts
  • 1/3 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. vegetable oil

For Topping (optional):

  • 1/2 tsp. white sesame
  • 4 stalks green onion, chopped
1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan. 

2

Add water to water level 3 for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or the "WHITE RICE" setting.

3

While rice is cooking, make the teriyaki sauce. In a saucepan, combine soy sauce, mirin (or maple syrup) and sugar. Bring sauce to a boil over high heat. Reduce heat to low and simmer until 1/4 of sauce evaporates, about 15 minutes. If maple syrup was used, simmer for only 5 minutes.  

In a small bowl combine corn starch and water, then add to the sauce. Stir and cook for 2 more minutes. Turn heat off and set aside. 

4

Cook the vegetables. In a saucepan, place carrots and chicken broth and bring to a boil over medium heat. Cover with lid and cook for three minutes. Add broccoli, cabbage, salt and black pepper, cover with lid and cook for at least 5 minutes or until almost all liquid evaporates from the pan. Set aside.

5

Prepare the chicken. Cut chicken breast against the grain into approximately 1/2 inch thick and 1 inch wide strips. Sprinkle salt and black pepper.

6

Heat vegetable oil in a frying pan over medium-low heat, cook chicken for about 4 minutes or until the surface browns. Turn and cook for 2 minutes or until cooked through. Turn heat off, transfer to a plate, cover with foil and set aside. 

7

When rice completes cooking, gently fluff the rice using the rice spatula. Distribute evenly into 4 bowls, arrange chicken and vegetables on top. Top with white sesame and green onion if preferred. Enjoy!

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