Rice Cooker Teriyaki Chicken

Name: Rice Cooker Teriyaki Chicken
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 3 tbsp sake; 3 tbsp mirin; 3 tbsp soy sauce; 2 tbsp sugar; 2 tbsp ml water; 4 (500 g-600 g) chicken drumsticks or 4-5 pieces (350-400 g) of boneless, skin on chicken thighs; 3-4 (300 g) Japanese sweet potatoes or any other vegetable, optional

This Rice Cooker Teriyaki Chicken is an easy, hands-off recipe that delivers tender, juicy chicken coated in a rich, homemade teriyaki sauce. Made with just a few pantry staples, this one-pot Japanese-inspired dish is perfect for busy weeknights or meal prep. With minimal effort, your rice cooker does all the work—giving you flavorful, fall-off-the-bone chicken.

sweet potatoes and teriyaki chicken in a rice cooker pot

Easy One-Pot Chicken Teriyaki Recipe
Ingredients & Substitutions
How to Make Teriyaki Chicken in the Rice Cooker
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftovers
Recipe FAQ
More Rice Cooker Chicken Recipes
Rice Cooker Teriyaki Chicken Recipe

Easy One-Pot Chicken Teriyaki Recipe

Cooking chicken in a rice cooker is an easy and convenient way to make tender, flavorful teriyaki chicken. This simple recipe works especially well with chicken drumsticks or bone-in chicken thighs, as they absorb the sweet and savory teriyaki sauce while slow cooking. Plus, it’s a true set-it-and-forget-it meal—perfect for busy weeknights when you want a hearty, homemade Japanese-inspired dish without spending time over the stove.

If you’d like to make and learn more about traditional teriyaki chicken, check out my Authentic Teriyaki Chicken Recipe!

Ingredients & Substitutions

This recipe uses simple pantry staples, but here are some easy swaps if you need alternatives:

Chicken: Use drumsticks, bone-in thighs, or any cut of chicken you prefer. I recommend using skin-on chicken for more flavor and moisture, but boneless cuts like chicken breasts also work.
Vegetables: I love this recipe with Japanese sweet potato but this recipe would work with any vegetables you have on hand. If using quick cooking vegetables such as zucchini, spinach or bok choy, add at the end to steam.
Seasonings: Traditional teriyaki sauce is made with sake, mirin, soy sauce, and sugar. If you don’t have sake or mirin, simply replace them with water and extra sugar.

How to Make Teriyaki Chicken in the Rice Cooker

Making teriyaki chicken in a rice cooker is incredibly easy and hands-off. Here’s how to make it:

how to make rice cooker teriyaki chicken

Prepare the sauce: Add sake, mirin, soy sauce, sugar, and water to the rice cooker. Stir to combine.
Add the chicken: Place the chicken into the rice cooker, making sure it’s coated in the sauce.
Add vegetables (optional): If using Japanese sweet potatoes or other root veggies, place them cut-side down to absorb flavor.
Cook: Set your rice cooker to the white rice setting and let it do its magic.
Rest & Serve: Once done, flip the chicken to coat it in the sauce, let it rest for five minutes, and serve with rice.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Use Skin-On Chicken for Extra Flavor: The fat from the skin helps keep the chicken juicy and adds richness to the sauce. If using skinless chicken, consider adding a drizzle of sesame oil for more depth.
Layer Vegetables Strategically: If adding root vegetables like sweet potatoes, place them cut-side down in the sauce so they absorb maximum flavor. For quick-cooking veggies like bok choy or spinach, add them at the end and let them steam with the residual heat.
Aromatics: Teriyaki chicken does not traditionally contain any garlic or ginger but you may add some if you prefer. Just grate or slice the ginger and mince or smash the garlic, then remove them after cooking.

Serving Suggestions

Serve your the teriyaki chicken with a bowl of fluffy Japanese rice to soak up all the rich, savory sauce. Pair with steamed vegetables like bok choy, shiitake mushrooms, or snap peas for a well-rounded meal. For a heartier option, serve alongside miso soup and pickled vegetables, or even use the chicken as a filling for rice bowls or onigiri (Japanese rice balls).

How to Store Leftovers

Leftover Rice Cooker Teriyaki Chicken makes for an easy meal prep option! Store in an airtight container in the fridge for up to 4 days. To reheat, microwave in short intervals or warm on the stovetop with a splash of water. You can also freeze the chicken and sauce for up to 2 months—just thaw overnight and reheat.

Recipe FAQ

Can I use other proteins?

Yes. I recommend whole cuts of meat instead of thin slices. You can try pork chops or pork shoulder. Salmon also works, but use the quick cooking setting.

Can I make this vegetarian or vegan?

Absolutely. Use pressed extra-firm tofu instead of chicken. Make sure to remove excess moisture so the sauce doesn’t get too watery.

Can I make this over the stove?

Yes. Simply simmer everything in a pan over medium heat covered until the chicken is cooked through. Add water as needed if sauce reduces too much it prevent burning. At the end, simmer off excess liquid if there is any.

How to make this in an instant pot?

Use the pressure cook function on high for 10 minutes, then do a natural release for five minutes before opening the lid.

More Rice Cooker Chicken Recipes

Enjoy! If you make this Rice Cooker Teriyaki Chicken recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!