Teriyaki Chicken in the Rice Cooker
Teriyaki Chicken in the Rice Cooker
Ingredients
For the Teriyaki Chicken
- 4 bone-in chicken thighs
- 1 onion, sliced
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 4 tablespoons sake
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons water
Instructions
- 1
Begin by preparing your ingredients. Thinly slice the 1 onion. In a medium bowl, combine the soy sauce, mirin, sake, granulated sugar, salt, black pepper, and water. Whisk these ingredients together thoroughly until the sugar and salt are dissolved, creating your teriyaki sauce.
⏱️ 5 min
- 2
Place the sliced onion evenly at the bottom of your rice cooker pot, forming a bed for the chicken.
⏱️ 1 min
- 3
Carefully arrange the bone-in chicken thighs on top of the onion layer in the rice cooker pot. Ensure they are in a single layer if possible, or as even as you can make them.
⏱️ 1 min
- 4
Pour the prepared teriyaki sauce evenly over the chicken thighs, making sure to coat them well.
⏱️ 1 min
- 5
Close the lid of your rice cooker. Select the 'Cook' function (or the standard rice cooking setting) to begin cooking. The cooking time will vary depending on your rice cooker model, but typically takes around 25-30 minutes.
⏱️ 30 min
- 6
Once the rice cooker automatically switches to the 'Warm' setting, open the lid. Carefully check the internal temperature of the chicken with a meat thermometer to ensure it has reached at least 165°F (74°C) and is thoroughly cooked through.
⏱️ 2 min
- 7
Serve the delicious teriyaki chicken hot, perhaps with a side of steamed rice and a sprinkle of chopped green onions for garnish.
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken in the Rice Cooker
For the Teriyaki Chicken
- 4 bone-in chicken thighs
- 1 onion, sliced
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 4 tablespoons sake
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons water
Instructions
- 1
Begin by preparing your ingredients. Thinly slice the 1 onion. In a medium bowl, combine the soy sauce, mirin, sake, granulated sugar, salt, black pepper, and water. Whisk these ingredients together thoroughly until the sugar and salt are dissolved, creating your teriyaki sauce.
⏱️ 5 min - 2
Place the sliced onion evenly at the bottom of your rice cooker pot, forming a bed for the chicken.
⏱️ 1 min - 3
Carefully arrange the bone-in chicken thighs on top of the onion layer in the rice cooker pot. Ensure they are in a single layer if possible, or as even as you can make them.
⏱️ 1 min - 4
Pour the prepared teriyaki sauce evenly over the chicken thighs, making sure to coat them well.
⏱️ 1 min - 5
Close the lid of your rice cooker. Select the 'Cook' function (or the standard rice cooking setting) to begin cooking. The cooking time will vary depending on your rice cooker model, but typically takes around 25-30 minutes.
⏱️ 30 min - 6
Once the rice cooker automatically switches to the 'Warm' setting, open the lid. Carefully check the internal temperature of the chicken with a meat thermometer to ensure it has reached at least 165°F (74°C) and is thoroughly cooked through.
⏱️ 2 min - 7
Serve the delicious teriyaki chicken hot, perhaps with a side of steamed rice and a sprinkle of chopped green onions for garnish.