Best Rice Cooker Chicken and Rice Recipe

Finding an easy dinner solution for those busy weeknights can feel like an impossible task. Between after-school activities, work deadlines, and the general chaos of everyday life, spending hours in the kitchen just isn’t realistic – especially when everyone’s hungry and asking “What’s for dinner?” every five minutes.

That’s why this rice cooker chicken and rice recipe has become my weeknight hero. It’s hands-off, reliable, and uses simple ingredients you probably already have in your kitchen. Plus, your rice cooker does all the heavy lifting while you tackle other things on your to-do list.

What Kind of Rice Should I Use?

While this recipe calls for jasmine rice, you’ve actually got several good options that’ll work well in your rice cooker. Jasmine rice is a fantastic choice because it cooks up fluffy and has a subtle floral aroma that pairs nicely with Asian-inspired dishes like this one. You could also use regular long-grain white rice or even medium-grain rice if that’s what you have in your pantry. Just stick to white rice varieties since brown rice would need different cooking times and liquid ratios. The most important thing is to rinse your rice well before cooking – this removes excess starch and helps prevent your rice from becoming too sticky or gummy in the rice cooker.

Options for Substitutions

This rice cooker recipe is pretty adaptable – here’s what you can swap if needed:

• Jasmine rice: While jasmine rice gives the best results for this Asian-style dish, you can use other long-grain white rice varieties. Brown rice works too, but you’ll need to add an extra 1/2 cup of liquid and expect a longer cooking time.
• Chicken thighs: Chicken breast works as a substitute, but keep in mind it might be a bit drier. You could also use diced pork or even tofu for a vegetarian version.
• Shiitake mushrooms: Any mushroom variety works here – button, cremini, or oyster mushrooms are all good options. If using dried mushrooms, soak them first and use the soaking liquid as part of your cooking liquid.
• Sweet soy sauce: If you can’t find sweet soy sauce, mix regular soy sauce with an extra teaspoon of honey or brown sugar.
• Rice vinegar: Apple cider vinegar or white vinegar can work in a pinch – just use a bit less as they’re stronger.
• Chili crisp: Any hot sauce or red pepper flakes will work for adding heat. You can also skip it if you prefer mild food.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rice cooker chicken and rice is not rinsing the rice thoroughly, which can lead to gummy, sticky results – rinse until the water runs clear to remove excess starch and achieve fluffy, perfectly separated grains. Another common error is lifting the rice cooker lid during cooking, which releases essential steam and can leave you with unevenly cooked rice and chicken – resist the urge to peek and let the cooker complete its cycle uninterrupted. Getting the liquid ratio wrong can make or break this dish, so stick to the 1:1.5 rice-to-liquid ratio (2 cups rice to 3 cups liquid), and remember that ingredients like mushrooms will release additional moisture during cooking. For the best flavor development, try marinating the chicken pieces in the sauce mixture for 15-30 minutes before adding them to the rice cooker, and always place them on top of the rice rather than mixing them in.

What to Serve With Chicken and Rice?

This Asian-inspired chicken and rice dish pairs wonderfully with simple veggie sides that can balance out the savory, umami-rich flavors. A quick cucumber salad with rice vinegar and sesame oil makes for a cool, crunchy contrast to the warm rice and tender chicken. You might also want to serve some stir-fried bok choy or Chinese broccoli on the side – they’re perfect for soaking up any extra sauce from the rice. For extra fun, put out some additional toppings like kimchi, pickled vegetables, or extra chili crisp so everyone can customize their bowl to taste.

Storage Instructions

Keep Fresh: This chicken and rice dish is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they meld together overnight, making it a great meal prep option for busy weekdays.

Freeze: Want to save some for later? Let the dish cool completely, then portion it into freezer-safe containers. It’ll stay good in the freezer for up to 3 months. Just remember to label your containers with the date – you’ll thank yourself later!

Reheat: To warm up your leftovers, sprinkle a few drops of water over the rice (this prevents it from drying out), then microwave in 1-minute intervals, stirring in between. For best results, add some fresh sliced green onions and a drizzle of chili crisp right before serving to bring back that fresh-made taste.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 45-50 g
• Fat: 25-30 g
• Carbohydrates: 100-110 g

Ingredients

For the main dish:

• frozen edamame (optional, I use Birds Eye brand for convenience)
• 3 boneless, skinless chicken thighs (cut into 1-inch pieces)
• 2 minced garlic cloves
• 6 sliced shiitake mushrooms
• 1 1/2 cups water or stock (chicken stock recommended for more flavor)
• 2 cups jasmine rice (rinsed until water runs clear)
• frozen corn (optional, adds sweetness and color)
• 2 green onions (white and green parts separated)
• 1 tbsp sliced ginger (finely sliced for better flavor distribution)

For the sauce:

• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp white pepper (freshly ground preferred for more aroma)
• 1 tbsp honey
• 1 tbsp sweet soy sauce (adds a rich, slightly molasses-like sweetness)

For the topping:

• sliced green parts of the green onion
• chili crisp (I like Lao Gan Ma for its flavor and texture)

Step 1: Prep The Ingredients

Begin by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch.

Set it aside to drain.

Next, slice the chicken thighs into bite-sized pieces.

Mince the garlic, julienne the ginger, and slice the green onions, keeping the white and green parts separate.

Slice the shiitake mushrooms, and if you’re using edamame or corn, have them ready as well.

Step 2: Mix The Sauce

In a small bowl, combine the low-sodium soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey, and white pepper.

Stir until all the ingredients are well mixed, then set the sauce aside.

This will be used to flavor the entire dish.

Step 3: Assemble The Dish

In your rice cooker, add the sliced chicken, the white parts of the green onion, minced garlic, julienned ginger, shiitake mushrooms, and any optional additions like edamame or corn.

Pour the prepared sauce over the mixture and stir everything to combine well and coat all the ingredients with the sauce.

Step 4: Add Rice and Liquid

Carefully lay the rinsed jasmine rice evenly on top of the chicken and vegetable mixture.

Avoid stirring to keep layers intact.

Gently pour the water or bone broth over the rice, ensuring it’s evenly distributed across the surface.

Step 5: Cook

Close the rice cooker and select the “Cook” setting.

Allow the rice cooker to run its full cycle, during which all the ingredients will cook together and the flavors will meld.

Step 6: Serve

Once the cooking cycle finishes, carefully open the rice cooker and fluff the rice gently with a fork to mix all the ingredients together.

Plate the dish and garnish with the green parts of the green onion.

Optionally, add a spoonful of chili crisp to each serving for extra heat and flavor.

Enjoy your savory, one-pot meal!