Soy Sauce Marinated Chicken Breasts
Cook rice simultaneously for an easy, one-pot meal.
Yield: Serves 2
2 boneless, skinless chicken breasts or turkey breast cutlets, about 3/4-inch thick
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1 small clove garlic, minced
1/2 teaspoon grated fresh ginger
1 green onion, white part with 1-inch of green, cut into slivers
Combine soy sauce, sugar, sesame oil, garlic and ginger with chicken breasts and marinate for 10-15 minutes. Choose a plate that is just large enough to fit into the steam tray with about 1/2-inch clearance for steam circulation. Place chicken breasts and marinade on plate sprayed with nonstick cooking spray, top with slivered onion and cover plate with plastic wrap. Add 1 cup of water to inner pot. Place steam tray into the inner pot and place inner pot into the rice cooker. Close the lid and press the Steam/Cook button. Steam for about 10 minutes, or until chicken is firm to the touch and no pink is left in the center. Using oven mitts carefully remove steam tray from the rice cooker and serve chicken immediately.