One-Pot Chicken and Sticky Rice Recipe Your Family Will LOVE

sticky rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain option, while white rice is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a vegetarian option, while chicken thighs are a more affordable cut.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a cost-effective substitute.

Soak sticky rice in water for at least 30 minutes.

Combine soaked sticky rice and long grain rice in a rice cooker, filling about a third of the pan.

Measure water to add; it should reach the first notch of your finger when placed on top of the rice, usually about double the water to rice ratio.

Slice water chestnuts and layer them on top of the rice.

Slice Chinese sausage (Lop Chong) and layer it on top of the rice.

Cut shiitake mushrooms into strips and add them to the pot.

Slice ginger into threads and place them on top of the ingredients in the pot.

Add chicken (breast or thigh) on top of the layered ingredients.

Season with white pepper, oyster sauce, soy sauce, and a squirt of sesame oil.

Add sliced green onions on top, cover the pot, and turn on the rice cooker to cook for about 20 minutes.

Once cooked, open the rice cooker and stir the mixture to combine all ingredients, breaking up the chicken.

Plate the dish and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens