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2 boneless, skinless chicken breasts or turkey breast
cutlets, about 3/4-inch thick
2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. toasted sesame oil
1 small clove garlic, minced
1/2 tsp. 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 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. Serves 2.
17
Soy Sauce Marinated Chicken Breasts
Chicken Breasts Dijon
2 boneless, skinless chicken breasts
1 tbsp. Dijon-style mustard
1 tbsp. plain yogurt
1/2 tsp. sambal oelek (a mixture of chiles, brown sugar, and
salt), optional
- kosher salt and freshly ground black pepper to taste
1 tsp. dried chives
Place chicken breasts on a small plate sprayed with nonstick
cooking spray. Mix together mustard, yogurt, sambal oelek, salt and
pepper. Spread over chicken breast and sprinkle with chives. Cover
chicken and plate with plastic wrap and place plate in steam tray. Add 1
cup of water to inner pot. Place steam tray in inner pot and place inner
pot in the rice cooker. Cover 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
rice cooker and serve chicken immediately. Serves 2.
1 cup uncooked long-grain rice
1 jar (12oz.) fresh salsa, mild or hot
1 tbsp. vegetable oil
1 cup fresh or canned corn kernels
1/2 tsp. ground cumin
1/2 tsp. salt
fresh ground black pepper to taste
1-1/4 cups water
minced fresh cilantro for garnish (optional)
Add all ingredients except cilantro to the inner pot, stir, close the
lid, and press the White Rice button. When rice cooker switches to warm
mode, open the cooker, quickly stir and re-cover. Allow to stand for 8-10
minutes before serving. Spoon onto a serving dish, garnish with fresh
cilantro and serve. Makes a flavorful supper or side dish for grilled
chicken or fish. Serves 3-4.
12
San Antonio Rice
Thai-Style Rice
1 cup uncooked long-grain Jasmine rice
2 cups canned coconut milk
1/4 tsp. ground cardamom
1/2 tsp. ground coriander
1/4 tsp. salt
ribbons of fresh basil leaves or cilantro leaves for
garnish (optional)
Add all ingredients to the inner pot except basil or cilantro. Close
the lid, press the White Rice button and cook until the rice cooker
switches to warm mode, about 20 minutes. Allow to stand 10 minutes
before serving. Goes well with spicy foods. Serves 3-4.