My Sweet Garlic Chicken Stir Fry is a one-pot wonder that’s as easy as it is flavorful, made entirely in a rice cooker. It’s packed with tender chicken, vibrant broccoli, bell peppers, sugar snap peas, and carrots, making it a colorful and nutrient-rich meal.
The beauty of this recipe is its versatility—you can throw in almost any vegetable you have on hand, from zucchini to mushrooms, and it will still turn out delicious.
The heart of this dish is the sauce, a sweet, tangy, and slightly spicy blend of gochujang, soy sauce, honey, and a few other pantry staples. The gochujang adds a subtle kick and depth, while the honey balances it out with sweetness, creating a perfect harmony of flavors. The soy sauce ties everything together with its rich umami, making every bite irresistibly savory.
Cooking this stir fry in a rice cooker takes the stress out of mealtime. The chicken cooks to juicy perfection, soaking up the sauce, while the vegetables stay tender-crisp. The rice cooker handles all the work, so you can focus on other things or simply enjoy the enticing aroma as it cooks. It’s a quick, healthy, and customizable dish perfect for busy weeknights or meal prepping.
ABOUT GOCHUJANG
Gochujang adds an incredible depth of flavor to bulgogi, elevating the fried chicken with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick that’s balanced by its mild sweetness and a subtle smoky note. Its complex flavor profile makes it a standout ingredient, transforming dishes by providing not only heat but also a rich, savory foundation that can deepen the taste of any marinade or sauce.
This thick, vibrant red paste has a unique fermentation process that lasts anywhere from several weeks to months, allowing its flavors to fully develop. The fermentation gives gochujang a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice. When used in a marinade, as with bulgogi, it tenderizes the meat slightly while infusing it with intense, balanced flavors that cling to each slice, especially when cooked to a light caramelization.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Sweet Garlic Chicken Stir Fry Bowl in a Rice Cooker
- Total Time: 30 minutes
Description
Sweet Garlic Chicken “Stir Fry” is a quick, flavorful one-pot dish made in a rice cooker, featuring tender chicken, vibrant vegetables, and a sweet-spicy gochujang, soy sauce, and honey glaze.
Ingredients
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2–4 tablespoons gochujang (adjust to spice preference)
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
For the “Stir Fry”:
- 1 pound chicken, diced
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/3 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sugar snap peas
- 1/2 cup diced red bell pepper
- For Garnish (optional): Sesame seeds and sliced green onions
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/3 cup to accommodate the soy sauce and vinegar liquids.
- In a bowl, whisk together the soy sauce, honey, gochujang, garlic, and apple cider vinegar until smooth.
- Place the diced chicken in a shallow dish or resealable bag. Pour a little over half of the sauce over the chicken, ensuring it’s well-coated. Marinate for at least 30 minutes, or overnight for deeper flavor. Reserve the remaining sauce for drizzling.
- Layer the marinated chicken on top of the rice.
- Spread the broccoli, carrots, sugar snap peas, and red bell pepper evenly over the chicken. Close the rice cooker lid.
- Start the rice cooker and cook on the regular white rice setting. Once the rice cooker finishes, let it sit for an additional 5-10 minutes to steam.
- Fluff the rice and stir the vegetables and chicken together. Drizzle with the reserved sauce (optional) and garnish with sesame seeds and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
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