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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

In a small bowl, combine soy sauce, oyster sauce, minced garlic, grated ginger, brown sugar, sesame oil, and black pepper to create the marinade.

Step 2

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.

Step 3

Rinse the rice under cold water until the water runs clear and drain well.

Step 4

Add the rinsed rice and water to the inner pot of the rice cooker.

Step 5

Place the marinated chicken breasts on top of the rice in the rice cooker. Discard any excess marinade.

Step 6

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).

Step 7

Once the cooking cycle is done, let the rice cooker sit on the 'warm' setting for 10 minutes to allow the flavors to meld.

Step 8

Carefully remove the chicken breasts and slice them into strips. Fluff the rice with a fork.

Step 9

Serve the sliced chicken on top of the rice, garnished with chopped green onions and sesame seeds, if desired.

Nutrition Facts

Serving size	(1305.2g)

Amount per serving	% Daily Value*
Calories	1227.2

Total Fat 29.2g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 286mg	0%
Sodium 4229.0mg	0%
Total Carbohydrate 110.3g	0%
Dietary Fiber 3.5g	0%
Total Sugars 10.1g
Protein 123.1g	0%

Vitamin D 0IU	0%
Calcium 188.1mg	0%
Iron 8.5mg	0%
Potassium 482.8mg	0%

*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.

Source of Calories

Fat: 22.0%

Protein: 41.2%

Carbs: 36.9%