Chicken Teriyaki is easy to cook, and you can do it in the rice cooker. I use a variation on an easy recipe that uses Coca-Cola, but I use pineapple juice instead of orange juice. Here it goes.
- ~9 mixed flats and drums wing pieces.
- Juice from one can of pineapple chunks about 1/3 of a cup.
- 1/4 cup of Coca-Cola from their great mini size.
- 1/4 cup of dark soy sauce.
- Garlic to taste.
- Ginger to taste if you have it today I didn’t.
- 1 tsp of corn starch (reserved )
- 2 tbsp of water (reserved)
As always, start the second rice pot with rice. Throw it all but the reserved items in the rice pot and hit the button. Set a timer for 15 minutes. Stir the wings at 5 minute intervals to ensure even cooking. At 15 minutes remove the chicken from the pot and add the corn starch dissolved in the water to thicken the stock, you can use a bit more or simmer it longer before adding the chicken back if you want a thicker sauce. Bring back to a boil on the cook setting, and then re-introduce the chicken to coat. set Cooker to “Keep Warm” and wait on the rice.
Just one pot, and no need for a stove. Remember to keep the pineapple chunks for dessert or to cook fried rice with the left over rice.
