Chicken Teriyaki in a rice cooker

by Jonathan Cheung

Super easy and delicious weeknight meal out of your rice cooker!

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Teryaki chicken w Jasmine closeup 2019


  • 1 1/2 cups / 375mL Dainty Jasmine rice
  • 1 1/2 cups / 375mL good Chicken stock
  • 2 boneless, skinless Chicken breasts
  • 2 cups / 500mL Teriyaki sauce
  • 1 clove Garlic, minced
  • 1/2 tsp fresh Ginger, grated
  • 2 tsp / 10 mL Sesame oil
  • 1 tbsp/ 15mL Canola oil
  • 2 Green Bell Peppers, seeded & diced
  • 1 small head of Broccoli, chopped into small florets
  • 2 Green Onions, trimmed & sliced



Place the rice & chicken stock into the bowl of your rice cooker. Place the chicken breasts on top, season with salt and pepper. Pour 1/4 cup/60mL of teriyaki sauce over chicken, add minced garlic, grated ginger and sesame oil. Turn the rice cooker on.


Meanwhile, heat a skillet on high heat. Add the canola oil and toss in the diced peppers and broccoli florets. Sauté about 7-8 minutes. Add a few spoonfuls of teriyaki sauce to coat.


When the rice cooker turns to warm, remove the chicken and rough chop. Add to the vegetables and toss. Fluff the rice with a fork and add the vegetables and chopped chicken back over top of the rice.


Spoon servings into bowls, drizzle with teriyaki sauce & sprinkle with sliced green onions. Serve!

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