Savory Rice Cooker Teriyaki Chicken and Rice

Looking for an easy, fuss-free dinner that the whole family will love? This rice cooker teriyaki chicken and rice is a total weeknight hero. Juicy, tender chicken thighs marinated in a sweet and savory teriyaki sauce, fluffy jasmine rice that soaks up every delicious drop, and colorful veggies all cooked together in one pot yes, please!

This recipe has become a staple in our kitchen, especially on those nights when I want something comforting but don’t want to babysit the stove. It’s incredibly simple, totally satisfying, and the best part? Even picky eaters tend to gobble it up without a fuss. You’ll love how it practically cooks itself in the rice cooker while you kick back or help the kids with homework.

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Why You’ll Love This Teriyaki Chicken and Rice

This delicious recipe hits the same comfort-food notes as a pasta meal and then some. You’ll love this dish because it’s:

• A one-pot wonder (hello, easy cleanup!).
• Packed with flavor from the rich teriyaki marinade.
• Totally customizable with your favorite veggies or even different proteins.
• Perfect for busy nights when you want something hearty and healthy-ish.
• Family-friendly and approved by even the pickiest eaters.

Simple Ingredients

Here’s a look at the tasty team that brings this dish to life:

• Chicken thighs: The go-to for juicy, tender pieces that soak up flavor beautifully.
• Jasmine rice: Light, fragrant, and perfect for soaking up all that saucy goodness.
• Teriyaki sauce: Sweet and savory, the star of this dish.
• Soy sauce: Adds salty umami depth to the marinade.
• Sesame oil: A small amount goes a long way with nutty aroma and richness.
• Fresh ginger and garlic: Bold, aromatic flavors that give the dish its signature zing.
• Mixed vegetables: Classic peas and carrots add color, crunch, and kid-friendly appeal.
• Green onions: For a pop of freshness and a splash of green.
• Sesame seeds: Optional, but they add a lovely finishing touch.

Recipe Times and Servings

• Servings: 4
• Prep Time: 40 minutes (includes marinating)
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes

What is Needed

• 2 cups uncooked jasmine rice
• 2 cups water or chicken broth
• 1 lb boneless, skinless chicken thighs
• ½ cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 cup mixed vegetables (like peas and carrots)
• Chopped green onions (for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. Marinate the Chicken

In a bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced ginger, and garlic. Add the chicken thighs and let them soak for at least 30 minutes in the fridge.

2. Rinse the Rice

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

3. Combine Ingredients in Rice Cooker

Add the rinsed rice and water or chicken broth to the rice cooker. Layer the marinated chicken on top, including the leftover marinade. Sprinkle the mixed vegetables over everything.

4. Cook the Dish

Close the rice cooker and set it to the ‘white rice’ or equivalent cooking setting. Let it cook until the cycle finishes.

5. Let It Rest

Once done, let it sit undisturbed for 10 more minutes to finish steaming and absorb any extra liquid.

6. Serve and Garnish

Open the lid, remove the chicken pieces and set aside. Fluff the rice with a fork, and gently mix the vegetables. Serve rice and vegetables and place chicken pieces on top. Garnish with green onions and sesame seeds.

Top Tips

• Marinate Longer for More Flavor: If you have the time, let the chicken marinate overnight. The flavors deepen and the chicken becomes extra tender.
• Rinse the Rice Well: This step makes a huge difference in texture fluffy, not gummy.
• Layer Ingredients Gently: Avoid stirring everything together before cooking to ensure even texture and doneness.
• Use Chicken Broth Instead of Water: For an extra flavor boost, broth really makes the rice shine.
• Double the Recipe for Leftovers: This reheats beautifully and makes a great next-day lunch.

Recipe Variations

• Swap the chicken for tofu, beef, or shrimp.
• Add stir-fried broccoli, snap peas, or baby corn.
• Use brown rice just adjust cooking time and liquid accordingly.
• Try a spicy twist with sriracha or chili garlic sauce in the marinade.

Recommended Equipment

• Rice cooker
• Mixing bowl
• Measuring cups and spoons
• Fine mesh strainer
• Fork or rice paddle

Make Ahead Tips

• Marinate the chicken the night before to save time on busy evenings.
• Pre-chop your veggies and store in the fridge for up to 3 days.

More Recipes

Try these recipes you’ll love them.

Easy Rice Cooker Chicken and Rice Recipe

Rice Cooker Risotto: Simple One-Pot Recipe

Savory Coconut Curry Rice in a Rice Cooker

One Pot Rice Cooker Meals: Quick & Tasty Recipes

Rice Cooker Teriyaki Chicken and Rice

Quick and easy one-pot family friendly chicken and rice meal.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dishes

Cuisine Asian

Servings 4

Ingredients

  

• 2 cups uncooked jasmine rice
• 2 cups water or chicken broth
• 1 lb boneless skinless chicken thighs
• ½ cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 cup mixed vegetables like peas and carrots
• Chopped green onions for garnish
• Sesame seeds optional, for garnish

Instructions

 

• Marinate the Chicken: In a bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced ginger, and garlic. Add the chicken thighs and let them soak for at least 30 minutes in the fridge.
• Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
• Combine Ingredients in Rice Cooker: Add the rinsed rice and water or chicken broth to the rice cooker. Layer the marinated chicken on top, including the leftover marinade. Sprinkle the mixed vegetables over everything.
• Cook the Dish: Close the rice cooker and set it to the ‘white rice’ or equivalent cooking setting. Let it cook until the cycle finishes.
• Let It Rest: Once done, let it sit undisturbed for 10 more minutes to finish steaming and absorb any extra liquid.
• Serve and Garnish: Open the lid, remove the chicken pieces and set aside. Fluff the rice with a fork, and gently mix the vegetables. Serve rice and vegetables and place chicken pieces on top. Garnish with green onions and sesame seeds.

Notes

If you have the time, let the chicken marinate overnight. The flavors deepen and the chicken becomes extra tender.

One-Pot Cooking Rocks!