Rice Cooker Marinated Chicken Thighs

Ingredients

• 1 lb chicken thigh (boneless, skinless preferred for rice cooker)
• 3 ginger (slices)
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce (light soy sauce)
• 0.5 tbsp dark soy sauce
• 0.5 tbsp oyster sauce
• 0.5 tsp garlic powder
• 0.125 tsp salt (to taste)
• 0.25 tsp black pepper
• 2 tsp cornstarch

Steps

1. 1

   Place 1 lb of chicken thighs into a bowl or a sealable freezer bag.

2. 2

   Add 3 slices of ginger, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1/2 tbsp dark soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp garlic powder, 1/8 tsp salt (or to taste), and 1/4 tsp black pepper to the chicken.

3. 3

   Add 2 tsp of cornstarch to the mixture, which will help keep the chicken tender and create a light sauce.

4. 4

   Mix all ingredients thoroughly until the chicken is evenly coated in the marinade.

5. 5

   Allow the chicken to marinate in the fridge overnight for the best flavor, or freeze for later use.

6. 6

   When ready to cook, place the marinated chicken (and ginger slices) directly on top of your rice in the rice cooker before starting the cooking cycle.

Notes

For meal prepping, store the marinated packs in the fridge overnight to marinate and then put them in the freezer the next day. The cornstarch is essential for maintaining moisture during the rice cooker's steaming process.

Nutrition per serving

• main
• chicken
• rice cooker
• meal prep
• easy dinner
• high protein