You know that sizzling plate at Pepper Lunch? The buttery, peppery rice you keep thinking about on the drive home? We're making the chicken version tonight, and your rice cooker is doing all the work. This rice cooker chicken pepper rice is a one pot Pepper Lunch copycat instead of beef , we're using thinly sliced chicken, sweet corn, and a savory soy butter sauce, all cooked together in a single white rice cycle. About 5 minutes of prep, then you press one button and walk away.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
No marinating needed. No standing at the stove flipping anything. You slice, add the sauce, you layer, you press cook. The chicken steams right on top of the rice, so it stays juicy while the soy and oyster sauce drip down and season every grain.
This is a my weeknight hero recipe and one of the easiest recipes in my rice cooker series. Team beef? Grab my rice cooker beef pepper rice or the stovetop 20 minute beef pepper rice. Make it on a busy Tuesday when you want a hot dinner without effort, or batch it on meal prep Sunday because it reheats beautifully all week.
Jump to:
How to make (VIDEO)
How to make (PICTURES)
- Step 1: Rinse the jasmine rice until the water runs mostly clear, then add it to the rice cooker with 1 ¾ cups water or broth. Add the soy sauce, oyster sauce, dark soy, sesame oil, and a big grind of black pepper.
- Step 2: Toss the thinly sliced chicken.
- Step 3: Scatter the onion and corn over the rice, then lay the sauced chicken on top in a single layer. Do not stir.
- Step 4: Lastly add the cold butter on top. Cook on the regular white rice setting, about 40 minutes in most cookers.
- Step 5: Chicken should be fully cooked. chicken reaches 165°F.
- Step 6: Drop the cold butter on top, add more cracked pepper, fluff everything together, and garnish with green onions.
What to serve
- Asian Cucumber Salad. Cold, crunchy, tangy. It cuts right through all that buttery pepper rice.
- Sesame Sweet Potato Glass Noodles. Chewy, slurpy, nutty. Noodles with rice? Yes. Don't fight me on this.
- Air Fryer Green Beans. Crispy edges, done in minutes, zero babysitting.
- Sesame Braised Cabbage. Soft, savory, and costs basically nothing.
- Miso Glazed Eggplant. Sweet, salty, melty. Pure umami.
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Hate ads?
Rice Cooker Chicken Pepper Rice
Ingredients
Equipment
Method
- Rinse the jasmine rice until the water runs mostly clear. Add the rice and 1 ¾ cups water (or broth) to the rice cooker pot and shake it level.2 cups jasmine rice, 1 ¾ cups water
- In a bowl, toss the thinly sliced chicken with the soy sauce, oyster sauce, dark soy sauce, sesame oil, and a big grind of black pepper until coated.2 chicken breasts, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, freshly cracked black pepper
- Scatter the sliced onion and corn over the rice. Lay the sauced chicken on top in a single even layer and pour over any sauce left in the bowl. Do not stir.½ small white onion, ½ cup corn kernels
- Drop the cold butter on top, add another generous crack of black pepper.2 tablespoons cold butter
- Close the lid and cook on the regular white rice setting, about 40 minutes in most cookers.
- Check that the thickest piece of chicken reaches 165°F. , and fluff everything together.
- Garnish with sliced green onions and serve hot.sliced green onions
Notes
- Slice the chicken a quarter inch thin so it cooks through in one rice cycle.
- Fridge up to 4 days and freezer up to 2 months.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Rice Cooker Chicken Pepper Rice
Is this the same as Pepper Lunch pepper rice? This is a rice cooker version of the chicken pepper rice served at Pepper Lunch, the Japanese sizzling plate chain. The restaurant cooks it on a hot iron plate at your table, and this recipe trades the sizzle for a one button rice cooker method with the same buttery, peppery, savory flavor.
Can I use chicken thighs instead of chicken breasts? Yes, boneless skinless chicken thighs work great and stay even juicier. Slice them thin just like the breasts, toss them in the same sauce, and cook them on the same white rice cycle, about 40 minutes in most cookers.
Why is my rice mushy or undercooked? Mushy rice usually means the rice wasn't rinsed or too much liquid went in, and undercooked chicken usually means the slices were too thick. Rinse the rice well, stick to 1 ¾ cups liquid for 2 cups rice, slice the chicken a quarter inch thin, and keep the lid closed for the 10 minute rest after the cycle ends.
Can I make chicken pepper rice without a rice cooker? Yes, use a heavy pot with a tight lid. Layer everything the same way, bring it to a boil, then cover and simmer on low for 15 to 18 minutes, and rest it off the heat for 10 minutes before adding the butter. Check that the chicken reaches 165°F.
Can I meal prep chicken pepper rice? Yes, it stores for up to 4 days in the fridge and reheats well with a splash of water in the microwave for about 90 seconds. Fluff the butter through before portioning so the rice stays moist, and cool it within an hour of cooking.
What is dark soy sauce and can I skip it? Dark soy sauce is a thicker, less salty soy sauce that adds deep color and a touch of sweetness. If you don't have it, use 1 extra tablespoon of regular soy sauce with a tiny pinch of brown sugar; the rice will be lighter in color but still delicious.
Leave a Reply