Rice Cooker Teriyaki Chicken Mixed Rice

Name: Rice Cooker Teriyaki Chicken Mixed Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1 lbs (450 g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces; 2 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon sugar; 2 cups (300 g) Japanese short-grain rice; 1 + 3 tbsp (300 ml) cups water; 1 small (60 g) carrot, finely sliced; 1 1/2 cups (100g) shiitake mushrooms, sliced; 1 tablespoon soy sauce; 1 tablespoon sake; 1 tablespoon mirin; 2 scallions, sliced; sesame seeds, for garnish

This Rice Cooker Teriyaki Chicken Mixed Rice is a one-pot meal combining tender chicken, flavorful rice, and vegetables in teriyaki sauce. Perfect for busy weeknights, this easy, quick and nutritious dish requires minimal prep and offers effortless cleanup.

Rice Cooker Recipe Series
Ingredients for Rice Cooker Teriyaki Chicken
How to Make Teriyaki Chicken Rice in a Rice Cooker
Tips
Rice Cookers
Serving Suggestions
How to Store Leftovers
FAQ
Rice Cooker Teriyaki Chicken Mixed Rice Recipe

Rice Cooker Recipe Series

Welcome to the first installment of our new Rice Cooker Recipe series! I’ve had this series in mind since 2022 and am finally getting around to it. I know rice cooker recipes are trending a lot these days, and for good reason. Rice cookers are a staple appliance in Japanese cuisine, used to make dishes like takikomi gohan, a seasoned rice dish cooked with vegetables, meat, or seafood. But rice cookers aren’t limited to just rice—they can make pasta, whole set meals, bread, cakes, cooked proteins, and more. I’m excited to share some of my favorite recipes so you can see how versatile your rice cooker truly is!

My mom used to make all kinds of meals in the rice cooker when we were growing up, especially on days we had after school activities and classes. She would add a bunch of ingredients into a 10-cup rice cooker, set it and let it do its thing. We’d come home to a one pot meal, fully cooked that included protein, carbs and fats. This Rice Cooker Teriyaki Chicken was one of the first recipes she shared with me in 2022 when I reintroduced chicken back into my diet. I didn’t have to worry about over cooking or undercooking the chicken because it comes out perfectly every time.

Ingredients for Rice Cooker Teriyaki Chicken

Here is everything you will need to make teriyaki chicken rice:

Boneless, skinless chicken thighs (or breasts): tender, juicy pieces of chicken are the base for the teriyaki, absorbing all the delicious flavors from the sauce. Thighs are preferred for their richer flavor, but breasts work too.
Soy sauce: a salty, umami-packed base for the teriyaki sauce that enhances the flavor of the chicken.
Mirin: A slightly sweet rice wine, essential in balancing the savory elements of the teriyaki sauce.
Sake: Removes any unwanted odour from the chicken (but can be omitted)
Sugar: Provides a bit of sweetness and caramelizes the sauce, giving it that signature glossy finish.
Japanese short-grain rice: The heart of this dish, Japanese rice is sticky and slightly chewy, perfect for soaking up flavors. I use Nishiki Short Grain Rice.
Carrot: Adds color and a slight sweetness to the rice, enhancing both the taste and nutritional value.
Shiitake mushrooms
Shiitake mushrooms bring an earthy, umami-rich depth to the dish, complementing the savory teriyaki chicken.

How to Make Teriyaki Chicken Rice in a Rice Cooker

The point of rice cooker meals is that they’re incredibly convenient and easy, allowing you to prepare delicious, one-pot meals with minimal effort, all while delivering perfectly cooked food every time.

Marinate the Chicken: In a bowl, combine the soy sauce, mirin, sake, and sugar. Add the chicken pieces, ensuring they are well-coated, and let them marinate for 15-20 minutes.
Prepare the Rice: Rinse the rice with cold water (follow this guide on how to wash rice the Japanese way if you’re using Japanese rice). Drain thoroughly and add just under 2 cups of water, or 1 1/4 cups if your rice cooker lacks internal measurements.
Prepare the Vegetables: While the chicken marinates, slice the vegetables.
Add Seasonings and Ingredients: Pour the soy sauce, sake, and mirin into the rice cooker bowl. Add water just below the 2-cup line and stir gently. Layer the carrots on top, followed by the marinated chicken and mushrooms. Avoid stirring.
Cook: Close the lid and set your rice cooker to the standard rice cooking setting. Once the cycle completes, let the rice rest for 10-15 minutes to finish steaming.
Fluff and Serve: Open the lid and gently fluff the rice with a rice paddle, mixing in the chicken and vegetables.
Garnish and Enjoy: Serve hot, garnished with sliced green onions and sesame seeds if desired.

Tips

Use Japanese Medium-Grain Rice: This variety gives the best texture and stickiness for authentic taste. Rinse well to remove excess starch.
Don’t Stir Before Cooking: Layer the ingredients in the rice cooker and avoid mixing them. This helps the rice cook evenly.
Let the Rice Steam After Cooking: Once the rice cooker beeps, allow the rice to rest with the lid on for an additional 10-15 minutes to absorb the flavors fully.

Rice Cookers

There are many types of rice cookers on the market ranging from $20, up to $700. While I do recommend investing in a good Japanese rice cooker if you eat a lot of rice, you can absolutelty make rice cooker meals in a cheaper rice cooker. In my first year or university I used this cheap $20 dollar rice cooker in my dorm. I donated it to my roommate and she used it even after university! I was gifted this 5.5 cup Zojirushi rice cooker from my mom for Christmas and still use it to this day. My mom has used this 10 cup Zojirushi rice cooker (an older version) for over 20 years. Rice cookers are an investment but they last a very long time if taken care of, make perfectly cooked rice and offer different settings for different dishes.

Serving Suggestions

Serve this teriyaki chicken rice with a side of steamed vegetables like broccoli or bok choy to complement the flavors. You can also pair it with a light miso soup or a smashed cucumber salad for a balanced meal. Add a drizzle of extra teriyaki sauce or a sprinkle of toasted sesame seeds and nori for extra flavor and texture.

How to Store Leftovers

To store leftovers, transfer the cooled teriyaki chicken rice to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portioned containers for up to 1 month. Reheat in the microwave with a damp paper towel or on the stovetop with a splash of water or broth to retain moisture.

FAQ

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use chicken breasts instead of thighs. Keep in mind that chicken breasts may cook faster and can be slightly drier than thighs, so adjust cooking times accordingly.

Can I make this recipe with brown rice?

Yes, but brown rice requires more water and a longer cooking time. Adjust the water ratio to about 1.5 times the rice amount and set the rice cooker to the brown rice setting, if available.

How can I prevent the rice from sticking to the bottom of the cooker?

To avoid rice sticking to the bottom, make sure to properly rinse the rice before cooking and ensure even water distribution. Additionally, letting the rice rest for 10-15 minutes after cooking helps release steam evenly.

Enjoy!! If you make this Rice Cooker Teriyaki Chicken Mixed Rice recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!