Meal Prep & Make-Ahead
One Pot Rice Cooker Soy Chicken
A true weeknight ease recipe. Everything cooks together in the rice cooker, which means tender chicken, fluffy rice and hardly any washing up.
Serves
2
Prep
10 mins
Cook
40 mins
Ingredients
Rice cooker base
• 285 g jasmine rice, rinsed well
• 480 ml chicken stock or bone broth
• 500 g boneless chicken thighs, diced
• 1 heaped tbsp dark soy sauce
• 2 tsp fresh ginger, grated
• 3 garlic cloves, finely chopped
• 1/2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp Chinese five spice
• Black or white pepper
Greens & finish
• 2 bok choy, roughly chopped
• 80 g frozen edamame
• Coriander
• Sesame seeds
• Chilli crisp, optional
Method
1. Add the rinsed rice and stock to the rice cooker.
2. Top with the chicken, dark soy sauce, ginger, garlic, rice vinegar, sesame oil, Chinese five spice and a generous crack of pepper. Give the chicken a quick mix so it is evenly coated.
3. Close the lid and cook on your usual rice setting, about 30 minutes in most rice cookers.
4. Meanwhile, cover the edamame with hot water for 5 minutes, then drain.
5. Add the bok choy for the final 10 minutes of cooking so it stays bright and slightly crisp.
6. Once the rice is done, leave the lid closed for 10 minutes. Fluff the rice, stir through the edamame, then serve with coriander, sesame seeds and chilli crisp.
Good For You Note
This gives you both animal and plant protein from chicken and edamame, which makes it more filling than a plain rice bowl. Bok choy adds folate, vitamin C and potassium, while ginger and garlic bring compounds that are traditionally linked with digestive support.