Rice Cooker Chicken

This rice cooker chicken recipe puts your rice cooker to work, making a simple, flavorful Asian-inspired soy and ginger marinated chicken thigh dish.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 206 Calories

Ingredients

• 1 teaspoon salt
• 4 boneless chicken thighs
• 6 cloves garlic, smashed
• 4 slices fresh ginger root, coarsely chopped
• 1 cup water, or as needed - divided
• 0.5 teaspoon ground black pepper
• 0.5 cup soy sauce
• 1.5 teaspoons cornstarch
• 0.5 teaspoon sesame seed oil
• 1 teaspoon monosodium glutamate (such as Ac'cent®)

Recipe Instructions

Step 1

Remove thighs from marinade and shake off excess. Pour marinade into a programmable electric rice cooker.

Step 2

Whisk soy sauce, garlic, ginger, monosodium glutamate, salt, black pepper, and sesame oil together in a bowl until salt dissolved; pour into a large resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Step 3

Whisk 2 tablespoons water and cornstarch together in a small bowl until smooth; whisk into marinade. Add thighs and just enough water to barely cover; stir.

Step 4

Seal rice cooker and select regular rice setting according to the manufacturer's instructions. Cook until steam comes out of cooker's top, about 20 minutes. Set cooker's timer for 10 minutes; cook. Unlock cooker; stir. Set cooker's timer for 10 minutes; cook. Switch cooker to keep warm setting; rest chicken in cooker for 20 minutes.