Chicken & Poultry

One-Pot Rice Cooker Chicken Teriyaki

A simple one-pot chicken and rice dish cooked entirely in a rice cooker. Tender teriyaki-marinated chicken with fluffy rice, peas, and scrambled eggs. Minimal fuss, maximum flavour.

4.8 (26 reviews)
By Ricky Robinson Updated February 10, 2026

This rice cooker recipe is one of those brilliant weeknight solutions when you want a proper meal without much effort. Everything cooks together in one pot—the rice, chicken, peas, and aromatics—so there's minimal washing up and hardly any hands-on time. The chicken breasts get a quick marinade in ginger, garlic, and teriyaki sauce, which keeps them tender and adds plenty of flavour to the rice as it steams.

The beauty of this dish is that the chicken juices drip down into the rice as it cooks, infusing every grain with that savoury teriyaki flavour.

The scrambled eggs on top might seem like an unusual addition, but they're a nod to Japanese donburi-style rice bowls and add a lovely richness. The spring onions give a fresh, sharp contrast that cuts through the richness nicely. It's the sort of meal you can have on the table in under an hour, with most of that time being completely hands-off.

One-Pot Rice Cooker Chicken Teriyaki recipe image
One-Pot Rice Cooker Chicken Teriyaki Rice

The key to getting the best results is rinsing your rice properly until the water runs clear. This removes excess starch and prevents the rice from turning gummy. Once that's done, you can assemble everything in the rice cooker and let it do its thing. The chicken doesn't need to be submerged—it'll steam perfectly on top of the rice and peas while releasing its marinade flavours into the pot below.

This recipe serves four people comfortably, and it's good for when you need to feed the family without spending ages in the kitchen. The teriyaki flavour is mild enough for kids but still tasty enough for adults. If you've got leftover chicken, it's great in sandwiches or salads the next day. The whole dish reheats well too, so it's worth making the full batch even if you're cooking for fewer people. Just give it a quick stir before serving to redistribute the flavours.

One-Pot Rice Cooker Chicken Teriyaki

Chicken Ginger Rice
Total Time 1 hr 15 min
Servings 4 servings
Calories 725 cal
Protein 60g

Ingredients

Equipment Needed

  • Knife
  • Whisk
  • Rice Cooker
  • Frying Pan
  • Mixing Bowl
  • Chopping Board
  • Fork

Instructions

  1. 1
    In a bowl, mix together the ginger paste, garlic powder, teriyaki sauce and 1 tsp sesame oil. Add the chicken breasts and marinate for 30-60 minutes in the fridge.
  2. 2
    Rinse the rice under cold water until the water runs clear and drain well.
  3. 3
    Pour 1 tsp sesame oil into the bottom of a rice cooker, then add the rice and 2 cups of cold water. Add the diced onion and crumble in the stock cube. Give everything a good stir.
  4. 4
    Scatter the frozen peas over the rice, then place the marinated chicken breasts on top. The water doesn't need to fully cover the chicken. Turn the rice cooker on and cook according to the manufacturer's instructions.
  5. 5
    Just before the rice cooker is done, whisk the eggs in a bowl. Heat a teaspoon of sesame oil in a frying pan over medium-high heat and scramble the eggs until just cooked.
  6. 6
    When the rice cooker has finished, use a fork to fluff and mix everything together. Top with the scrambled eggs, sprinkle over the chopped spring onions and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a frying pan with a splash of water to prevent the rice from drying out.

Plate it up

Serving Suggestions

Serve hot straight from the rice cooker, topped with the scrambled eggs and spring onions. A side of pickled ginger or cucumber salad makes a lovely fresh accompaniment.

Rate & Review

4.8 • 26 reviews

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