Soy Sauce Marinated Chicken Breasts Rice Cooker
Transform dinner into a one-pot wonder with this Soy Sauce Marinated Chicken Breasts Rice Cooker recipe! Combining tender, juicy chicken infused with a savory marinade of soy sauce, oyster sauce, garlic, ginger, and a touch of brown sugar, this dish delivers bold and comforting flavors with minimal effort. The secret? Cooking everything—marinated chicken and perfectly steamed rice—together in a rice cooker, allowing the grains to soak up all the rich, flavorful juices. Ready in just 45 minutes (with optional overnight marinating for extra depth), this easy yet impressive meal is perfect for busy weeknights or a no-fuss weekend dinner. Garnish with green onions and sesame seeds for a touch of freshness and crunch, and enjoy a restaurant-quality dish made right in your kitchen! Perfect for fans of Asian cuisine, this recipe highlights flavorful simplicity and the convenience of modern cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 2 cups Rice
- 2 cups Water
- 2 stalks Green onions, chopped (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
In a small bowl, combine soy sauce, oyster sauce, minced garlic, grated ginger, brown sugar, sesame oil, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure that the chicken is evenly coated. Let it marinate in the refrigerator for 30 minutes to 1 hour, or overnight for best results.
Rinse the rice under cold water until the water runs clear and drain well.
Add the rinsed rice and water to the inner pot of the rice cooker.
Place the marinated chicken breasts on top of the rice in the rice cooker. Discard any excess marinade.
Close the rice cooker lid and start the cooking cycle (use the regular white rice setting). Let it cook until the cycle is complete and the chicken is fully cooked with an internal temperature of 165°F (74°C).
Once the cooking cycle is done, let the rice cooker sit on the 'warm' setting for 10 minutes to allow the flavors to meld.
Carefully remove the chicken breasts and slice them into strips. Fluff the rice with a fork.
Serve the sliced chicken on top of the rice, garnished with chopped green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.1 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
