Rice Cooker Teriyaki Chicken Rice

Key Ingredients for Rice Cooker Teriyaki Rice

• Rice: The base of the dish is rice! Use short-grain rice to keep this more Japanese, but I’m using brown rice here for added fibre. Feel free to use white rice.
• Boneless Chicken: The main protein here is chicken breasts, diced. Chicken thighs work too for extra richness!
• Teriyaki Seasoning: The chicken marinade is a simply combination of soy sauce, honey, garlic, and ginger. I use my go-to ginger and garlic paste (search and link “aromatics paste”) for this recipe.
• Sweet Corn: Adds sweetness and texture to the dish. You can also use other vegetables of choice for added nutrition.

The Teriyaki Sauce

You can use store-bought versions, but here I’m making the sauce from scratch since it’s so easy, and I have the ingredients out to season the chicken and rice anyway… yes – with the exception of an additional couple of ingredients, it’s the absolute same!

Note that the recipe below is a non-alcoholic version of the sauce. Authentic teriyaki sauce uses mirin and sake. I included a dash of rice vinegar or apple cider vinegar, to add that hint of fermentation that would otherwise be provided by the sake and mirin.

Combine all of the ingredients in a sauce pan and place over medium heat. Stir to combine until sugar has dissolved. Continue to simmer until it has thicken slightly. To thicken it further, combine cornstarch with water to create a slurry. Stir it in until the sauce thickens, before turning off the heat.