Rice Cooker Ginger Chicken Jasmine rice

by Jonathan Cheung

One pot meal! Rice cooker or stovetop pot this is a terrific balanced weeknight dish for the whole family.
(Psst ..you can always switch out green peas for the spinach)

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Rice-cooker-Ginger Chicken rice


  • 1 cup/250mL Dainty Jasmine rice
  • 4 Boneless Skinless Chicken thighs, cut into thumb size strips
  • 2 inch piece of Fresh Ginger, peeled and diced
  • 1 cup/250mL Chicken or Vegetable Stock
  • 1/2 cup/125mL Coconut milk
  • 3 cups Baby Spinach
  • Salt & Pepper
  • For garnish: 1-2 sliced Green Onions



Place the Dainty Jasmine rice in the bowl of a rice cooker. Lay the sliced chicken on top and scatter the ginger over. Pour in the stock and coconut milk. Close the lid and cook.


When done, quickly open the lid add in the spinach. Close lid immediately and allow to rest for 5-10 minutes, or until spinach is wilted slightly.


Open the lid and gently fold together. Season with salt and pepper. Serve, garnished with sliced green onion.


Stovetop option: To do this recipe on stovetop in Step 1 - bring the rice, coconut milk and stock to a boil on medium high heat, immediately reduce the heat to a simmer, quickly add the chicken and ginger on top and cover with a lid. Cook on simmer/low heat for 12 minutes. Follow Step 2 & 3 and it's done.

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