Irresistible Cooker Teriyaki Chicken with Sticky Rice Recipe

There’s something magical about the aroma of cooker teriyaki chicken with sticky rice wafting through your kitchen. Picture this: tender, juicy chicken glazed in a sweet and savory sauce, dripping with flavor and begging to be devoured. The rice? Oh, it’s not just any rice; it’s sticky, fluffy perfection that clings to the chicken like a warm hug.

I remember the first time I whipped up this dish. My friends came over for what was supposed to be a casual dinner, but the second they took a bite, their eyes widened like they had just seen a unicorn. Cooking this teriyaki chicken transforms an ordinary weeknight into something special—perfect for any occasion where you want to impress without breaking a sweat.

The last time I served this dish, my family practically licked their plates clean and asked when we could have it again. Watching their delighted faces made all the effort worthwhile.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work best; adjust according to your hungry crowd.

• Fresh Garlic: Use firm cloves for maximum flavor; fresh is key to making your dish pop.

For the Sauce:

• Soy Sauce: Opt for low-sodium soy sauce to keep things balanced without overwhelming saltiness.

• Brown Sugar: This adds sweetness and helps caramelize the chicken beautifully—don’t skimp on it!

• Rice Vinegar: A splash of this brightens flavors and balances sweetness with acidity.

• Ginger: Freshly grated ginger gives a zesty kick that elevates your teriyaki sauce.

• Sesame Oil: A drizzle of toasted sesame oil provides depth and richness to your dish.

• Green Onions: These are perfect for garnish; they add a fresh crunch that complements everything nicely.

• Sticky Rice: Essential for soaking up all that delicious sauce; it’s what dreams are made of!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make cooker teriyaki chicken with sticky

Prep Your Ingredients: Start by gathering all your ingredients and prepping them. Cut the chicken into bite-sized pieces; this helps them cook evenly and absorb more flavor.

Create the Teriyaki Sauce: In a bowl, mix together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil until well combined. Feel free to whisk vigorously—it’s a great arm workout!

Cook the Chicken: Heat some oil in your cooker over medium-high heat. Add the chicken pieces and sauté until golden brown on all sides—about 5-7 minutes should do it.

Add the Sauce: Once the chicken is cooked through, pour the prepared teriyaki sauce over it. Stir well so every piece gets coated in that glistening goodness—this is where the magic happens!

Simmer Away!: Reduce heat to low and let everything simmer for about 10 minutes until the sauce thickens slightly. Keep an eye on it so nothing sticks or burns!

Prepare Sticky Rice: While your chicken simmers away in its delightful bath of flavor, cook your sticky rice according to package instructions. Once done, fluff it up with a fork—it should be soft and clingy.

Now you’re ready! Serve your juicy cooker teriyaki chicken over a bed of sticky rice and garnish with chopped green onions for that essential finishing touch. Enjoy every delicious bite as you bask in culinary triumph!

Perfecting the Cooking Process

Start by marinating your chicken while preparing the sauce. Sear it in your cooker before adding the sticky teriyaki mix for maximum flavor.

Add Your Touch

Consider swapping chicken for tofu or beef, and play with spices like ginger or garlic for extra depth in your teriyaki chicken.

Storing & Reheating

Store leftover cooker teriyaki chicken in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave until warmed through.

Cooking this recipe brings back memories of my first dinner party where everyone raved about my teriyaki chicken, convincing me that I might actually be a culinary wizard after all.

FAQ

What can I serve with cooker teriyaki chicken with sticky sauce?

Serve it over rice, quinoa, or alongside steamed vegetables for a complete meal.

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before marinating and cooking for even flavor absorption.

How do I adjust the spiciness of the teriyaki sauce?

Add chili flakes or sriracha to spice things up if you want more heat in your dish.

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Cooker Teriyaki Chicken with Sticky Rice

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Cooker teriyaki chicken with sticky rice is a delightful blend of sweet and savory flavors that transforms any meal into a special occasion. This easy recipe features tender, juicy chicken coated in a luscious teriyaki sauce, paired perfectly with fluffy sticky rice. With just a few simple ingredients and steps, you can create a dish that not only tantalizes the taste buds but also impresses your family and friends. Whether it’s for a busy weeknight or an elegant dinner party, this recipe is sure to become a favorite.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Main
• Method: Cooking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 2 green onions, chopped (for garnish)
• 2 cups sticky rice

Instructions

1. Cut chicken into bite-sized pieces for even cooking.
2. In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil until combined.
3. Heat oil in cooker over medium-high heat. Sauté chicken for 5-7 minutes until golden brown.
4. Pour the teriyaki sauce over the cooked chicken and stir to coat evenly.
5. Reduce heat to low and simmer for 10 minutes until sauce thickens slightly.
6. Cook sticky rice according to package instructions; fluff with a fork when done.
7. Plate the chicken over sticky rice and garnish with green onions.

Nutrition

• Serving Size: 1 cup (approx. 300g)
• Calories: 440
• Sugar: 16g
• Sodium: 800mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 85mg

Keywords: - For added flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking. - Substitute chicken with tofu or beef for variations. - Adjust sweetness or saltiness in the sauce to match your preference.