Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp mirin
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 2 cups Jasmine rice
  • 2 1/2 cups water
  • 1 tbsp neutral oil
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch

Instructions:

  1. Place the Jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. In a small bowl, toss the chicken pieces with salt, pepper, and cornstarch until evenly coated.
  3. Combine soy sauce, brown sugar, mirin, ginger, and garlic in a small jar or bowl and whisk together.
  4. Add the rinsed rice and water to the rice cooker inner pot.
  5. Pour the teriyaki sauce mixture directly over the rice without stirring.
  6. Gently lay the coated chicken pieces in an even layer across the top of the rice and drizzle with oil.
  7. Close the lid, select the White Rice setting, and cook until the cycle completes.
  8. Let the pot sit undisturbed for 10 minutes of residual steam before fluffing the rice and serving.