Recipe: Teriyaki Steamed Chicken with Cranberry Wild Rice (rice cooker)

TERIYAKI STEAMED CHICKEN
WITH CRANBERRY WILD RICE

2 tablespoons light soy sauce
2 tablespoons honey
4 teaspoons dry sherry
1 clove garlic, peeled, finely minced
1 teaspoon powdered ginger
1 tablespoon vegetable oil
2 tablespoons finely minced green onion
16 ounces boneless, skinless chicken breast*
cooking spray
1 1/2 (rice cooker) cups wild rice**
3 cups chicken stock
3/4 cup water
1 teaspoon kosher salt
1 cup dried cranberries
6 green onions, very thinly sliced
2 tablespoons minced jalapeno pepper

Place the soy, honey, sherry, garlic, ginger, oil, and green onion in a small bowl. Whisk to blend. Cut the chicken into "finger" sized pieces, about 1/2- inch thick and 3 inches long. Stir the chicken into the teriyaki marinade and let stand for 15 minutes.

Lightly coat both the steaming tray and rice cooking bowl with cooking spray. Place the rice cooking bowl in the rice cooker. Place the rice in the rice bowl. Add the stock, water and salt; stir. Cover and turn on. Cook for 50 minutes.

Drain the chicken and place in prepared steamer tray; discard marinade.

After rice has cooked for 50 minutes, place the steaming tray over the Rice Cooking Bowl and cover. Cook for an additional 12-15 minutes, until the Rice Cooker switches to "Warm".

When Rice Cooker switches to "Warm", place the dried cranberries, green onions and minced jalape o peppers on top of the rice. Cover and let stand on "Warm" for 10 minutes.

To serve, stir rice to blend in cranberries, green onions and jalape o. Transfer to warmed plates and top with steamed teriyaki chicken fingers.

*You may substitute turkey cutlet or tenderloin for the chicken.

**Your rice cooker cup equals 6-ounces (12 tablespoons
or 3/4 of a standard 1-cup measure) measuring cup.

Makes 4 entree servings
Source: Cuisinart 8-cup rice cooker manual