Go Back
A bowl of chicken, rice, and corn, garnished with sliced green onions, toasted sesame seeds, and hot sauce.

Rice Cooker Chicken and Corn

This one-pot wonder combines tender chicken, fluffy rice, and sweet corn for a delightful dinner that practically cooks itself.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 318.6 kcal

Equipment

  • 1 Rice Cooker
  • 1 Measuring spoons
  • 1 Measuring cup the one that comes with the rice cooker
  • 1 knife and cutting board
  • 1 digital thermometer optional, but recommended

Ingredients
  

  • ¾ cup white rice short grain
  • 1 cup corn frozen or canned
  • 2 chicken thighs boneless, skinless
  • 1 tablespoon Better than Bouillion, chicken flavor or other concentrated stock
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic grated or minced
  • 1 inch ginger grated or minced
  • .25 teaspoon white pepper optional

Optional Garnishes

  • 2 green onions sliced
  • 1 teaspoon sesame seeds toasted
  • 1 teaspoon hot sauce sriracha or sambal oelek

Instructions
 

  • Make the chicken marinade by combining the bouillon, soy sauce, sesame oil, honey, white pepper (if using) garlic, and ginger in a small bowl.
  • Spoon half of the marinade over the chicken and coat thoroughly. Set aside.
  • Rinse the rice and place it in the rice cooker pot.
  • Add cold water up to the appropriate line for 2 cups of rice.
  • Add 1 cup of frozen corn and the other half of the marinade to the rice. Stir to combine.
  • Place the marinated chicken on top of the rice and corn mixture.
  • Close the rice cooker lid and start the cooking cycle.
  • Once the cycle is complete, let it sit for 5-10 minutes before opening.
  • Use a digital thermometer make sure the chicken is cooked through. The internal temperature should be at least 170 degrees F.
  • Use a fork and the rice cooker spoon to shred the chicken, being careful not to scrape the rice cooker liner with the fork. Mix the chicken into the rice and corn.
  • Top with green onions, toasted sesame seeds, hot sauce, and any other toppings you desire.

Notes

  1. Boneless skinless chicken breasts can be used in place of chicken thighs if you prefer, however the chicken may be slightly less juicy and flavorful than if you use thighs.
  2. If you are using a powdered stock concentrate instead of Better than Bouillon, use 1 teaspoon instead of 1 tablespoon, otherwise your rice may be too salty.

Nutrition

Calories: 318.6kcalCarbohydrates: 39.8gProtein: 14.1gFat: 11.6gSaturated Fat: 2.9gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 4.6gTrans Fat: 0.05gCholesterol: 55.5mgSodium: 334.5mgPotassium: 294.1mgFiber: 1.8gSugar: 2.2gVitamin A: 212.8IUVitamin C: 4.7mgCalcium: 29.7mgIron: 1.2mg
Keyword rice
Tried this recipe?Let us know how it was!