Soy Butter Chicken Rice
Soy Butter Chicken Rice
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized cubes
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 1 1/2 cups chicken broth
- 2 cups rice, washed
- 1/4 cup spring onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the chicken by cutting the boneless, skinless chicken thighs into uniform bite-sized cubes. This ensures even cooking.
⏱️ 5 min
- 2
Add the butter to the bottom of your rice cooker pot. Then, add the cubed chicken and minced garlic directly into the pot.
⏱️ 2 min
- 3
Pour in the soy sauce, oyster sauce, brown sugar, black pepper, and sesame oil over the chicken and garlic mixture in the rice cooker pot.
⏱️ 1 min
- 4
Carefully pour the chicken broth over all the ingredients in the rice cooker pot.
⏱️ 1 min
- 5
Gently add the washed rice on top of the chicken and liquid mixture. It is important not to stir or mix the ingredients at this stage, as this can affect the rice cooking properly.
⏱️ 1 min
- 6
Close the rice cooker lid securely and press the 'cook' button. Allow the rice cooker to complete its cycle, which typically takes about 25-30 minutes.
⏱️ 30 min
- 7
Once the rice cooker indicates that cooking is complete (usually with a beep or by switching to 'warm' mode), open the lid.
- 8
Using a fork or spatula, gently fluff the cooked rice and chicken mixture to combine all the ingredients evenly. This distributes the flavors throughout the dish.
⏱️ 2 min
- 9
Serve the Soy Butter Chicken Rice immediately, garnished generously with fresh chopped spring onions and sesame seeds for added flavor and presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Butter Chicken Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized cubes
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 1 1/2 cups chicken broth
- 2 cups rice, washed
- 1/4 cup spring onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the chicken by cutting the boneless, skinless chicken thighs into uniform bite-sized cubes. This ensures even cooking.
⏱️ 5 min - 2
Add the butter to the bottom of your rice cooker pot. Then, add the cubed chicken and minced garlic directly into the pot.
⏱️ 2 min - 3
Pour in the soy sauce, oyster sauce, brown sugar, black pepper, and sesame oil over the chicken and garlic mixture in the rice cooker pot.
⏱️ 1 min - 4
Carefully pour the chicken broth over all the ingredients in the rice cooker pot.
⏱️ 1 min - 5
Gently add the washed rice on top of the chicken and liquid mixture. It is important not to stir or mix the ingredients at this stage, as this can affect the rice cooking properly.
⏱️ 1 min - 6
Close the rice cooker lid securely and press the 'cook' button. Allow the rice cooker to complete its cycle, which typically takes about 25-30 minutes.
⏱️ 30 min - 7
Once the rice cooker indicates that cooking is complete (usually with a beep or by switching to 'warm' mode), open the lid.
- 8
Using a fork or spatula, gently fluff the cooked rice and chicken mixture to combine all the ingredients evenly. This distributes the flavors throughout the dish.
⏱️ 2 min - 9
Serve the Soy Butter Chicken Rice immediately, garnished generously with fresh chopped spring onions and sesame seeds for added flavor and presentation.
⏱️ 1 min