Loaded Rice Cooker Chicken Bowls

Ingredients

loaded rice cooker chicken bowls starts with the groceries below, plus a realistic 5 minutes to serve (rice cooker runs while you are out) window.

• 2 cups jasmine rice, rinsed
• 2 1/2 cups low-sodium chicken broth
• 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 cup frozen peas and carrots
• Toppings: sliced green onion, sesame seeds, sriracha

How to Make It

Make loaded rice cooker chicken bowls with the serving spot in mind, whether dinner lands at home or away.

• Add the rinsed rice, broth, soy sauce, garlic powder, and ginger to the rice cooker and stir.
• Nestle the chicken chunks on top of the rice, close the lid, and start the cook cycle.
• When the cycle ends, stir in the frozen peas and carrots, close the lid, and let it steam on the keep-warm setting for 5 minutes.
• Check that the chicken reaches 165F, then fluff everything together and serve into bowls with toppings.

Do the Slow Part Early

Load the rice cooker before practice and start it on a delay timer, or start it the moment you walk in so it finishes while everyone changes. The machine does the work, not you.

• Rinse the rice and cut the chicken in the morning
• Set the rice cooker on a delay timer to finish near arrival
• Pre-portion the toppings into small bowls for self-serve

Store and Reheat

This reheats well because the broth keeps the rice from drying out. Store the bowls without the fresh toppings.

• Microwave a portion 2 to 3 minutes with a splash of broth
• Stovetop: warm in a covered pan over low heat with a splash of water
• Keeps 3 days in the fridge; verify the chicken is steaming hot
• Serve with: steamed broccoli, orange wedges

Parent Tip

If your rice cooker has no delay timer, this still finishes in about 35 minutes hands-off while you unpack gear.