Tender Rice Cooker Chicken Teriyaki Bowl
Easy Rice Cooker Chicken Teriyaki Bowl Recipe
Steamed to perfection in the rice cooker for incredibly tender and succulent chicken teriyaki. This recipe makes a wonderfully moist and flavorful chicken teriyaki bowl that melts in your mouth.
Main Ingredients
- Boneless, skinless chicken thighs, about 200g (for 1-2 servings)
- Teriyaki sauce, 4 Tbsp
- Potato starch, 4 Tbsp
- Milk, 2 Tbsp
- Salt, 1 pinch
- Black pepper, to taste
- Chopped green onions, 1 handful (for garnish)
- Sesame seeds, a pinch (for garnish)
- Cooking oil, 1 Tbsp (for greasing the rice cooker)
Cooking Instructions
Step 1
First, prepare the chicken thighs: remove any bones and trim excess fat with scissors for about 200g (enough for 1-2 servings). If there’s too much fat, the dish might turn out greasy. Chicken with skin is also fine. Meanwhile, start cooking your rice using the quick cook setting.
Step 2
If the chicken thighs are thick and uneven, lightly score them with a knife a few times. This helps them cook evenly and absorb the sauce better.
Step 3
Lay the chicken thighs flat and sprinkle one pinch of salt evenly over both sides for a light seasoning.
Step 4
To make the chicken extra tender and remove any gamey odors, pour 2 Tbsp of milk evenly over the chicken. Then, sprinkle with black pepper for added flavor. Let the chicken marinate in the refrigerator for 10 minutes.
Step 5
After 10 minutes, take the chicken out of the refrigerator. Place it on a piece of paper towel.
Step 6
Cover the chicken with another paper towel and gently press down to lightly remove excess moisture. Don’t dry it out completely, or the starch coating might not adhere well.
Step 7
Spread 4 Tbsp of potato starch on a wide plate or tray. Coat each side of the chicken with the starch, turning to ensure an even layer. Lightly shake off any excess starch.
Step 8
Lightly grease the inside of your rice cooker pot with 1 Tbsp of cooking oil. This prevents sticking and helps the chicken cook more moistly.
Step 9
Place the starch-coated chicken thighs into the greased rice cooker pot. Arrange them with the skin or fattier side facing down, spreading them evenly on the bottom.
Step 10
Drizzle 1 Tbsp of teriyaki sauce over each piece of chicken, totaling 2 Tbsp for this first application. Select the ‘Reheat’ or ‘Cook’ function on your rice cooker and cook for 9 minutes. (Tip: For homemade teriyaki sauce, refer to recipe @6968064).
Step 11
After the first 9 minutes of cooking, carefully flip the chicken pieces. Drizzle the remaining 2 Tbsp of teriyaki sauce evenly over the flipped chicken. Select ‘Reheat’ or ‘Cook’ again and cook for another 9 minutes. Cooking times and modes may vary slightly depending on your rice cooker model.
Step 12
Your delicious Chicken Teriyaki Bowl is now ready!
Step 13
Slice the cooked chicken into bite-sized pieces and place them over a bed of warm rice. Don’t forget to spoon the rich, delicious teriyaki sauce that’s collected in the rice cooker over the rice as well. Finally, garnish with a handful of chopped green onions and a sprinkle of sesame seeds. This creates a visually appealing and incredibly flavorful Chicken Teriyaki Bowl that you can easily enjoy at home!
