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Sesame Oil Chicken Rice

Taiwanese sesame oil chicken rice is a simple and tasty one pot meal. This is an instant pot sesame oil chicken rice recipe. Wanna know how to make this delicious dish for lunch or dinner? 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3
Calories: 347 kcal
Course: Main Course
Cuisine: Asian , Chinese , Taiwanese

Ingredients

  • 2 pieces chicken thighs (Skinless and boneless)
  • 1 pack brown beech mushrooms (5.3oz or 150g)
  • 6 slices ginger
  • 2 tablespoons sesame oil
  • 1 cup rice (I use jasmine rice)
  • ¾ cup water
  • 3 sticks green onion
Marinate Chicken:
  • 1 tablespoon soy sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon cooking rice wine

Instructions

    Cup of Yum
  1. A pack of brown beech mushrooms (5.3 oz /150g) remove the roots and wash them.
  2. Cut 6 slices of ginger into strips.
  3. Cut 3 sticks of green onion.
  4. Trim the fat and cut 2 pieces of boneless chicken thighs into cubes.
  5. After that, put the cut chicken thighs into the bowl. Add 1 tablespoon of soy sauce, ½ teaspoon of garlic powder, ¼ teaspoon of white pepper, ¼ teaspoon of salt, ½ teaspoon of sugar and 1 tablespoon of cooking rice wine. Mix it well and let it marinate for at least 15 minutes before cooking.
  6. Turn on the instant pot pressure cooker. Press the sauté button. Pour 2 tablespoons of sesame oil into the instant pot. Then, add the ginger strips and stir fry them a little bit. (Just stir fry it a little and make sure the temperature is not high, when you see smoke coming out the temperature is high. The size of this instant pot is 6 quarts.) 
  7. Next, add the marinated chicken into the pressure cooker and stir fry them a little bit. (Do not need to cook the chicken fully at this point.) After, turn off the pressure cooker.
  8. Put a cup of washed and drained rice into the instant pot. (Remember to drain the rice well after washing.) Mix the rice and chicken.
  9. The following step, pour ¾ cup of water into the pressure cooker. Also, make sure the rice is covered by the water.
  10. After, add the washed brown beech mushrooms on the top. Close the lid and vent. Push the manual button, adjust time for 6 minutes at high pressure and natural release pressure.
  11. When the rice is done, add the green onion and mix it well.

Notes

  • I prefer to use chicken thighs because the texture is better even though it cooks longer. 
  • Marinate the chicken for at least 15 minutes before cooking. 
  • Wash and drain the rice well. 
  • Make sure the rice is covered by water. 
  • Close lid and vent, manual 6 minutes at high pressure and natural release pressure. 
  • Add green onion when the rice is done and mix the cooked rice while it is hot. 
  • It depends on what kind of sesame oil you have. If you have toasted sesame oil, you can add it after cooking the rice. While you have light sesame oil, you can add it as stir frying the chicken and ginger at low temperature. 
  • Once you see smoke coming out while stirring the chicken and ginger, the temperature is high and you need to add rice and water.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 57g (19%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 543mg (23%) Potassium 329mg (9%) Fiber 3g (12%) Sugar 3g (6%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 57g 19%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 543mg 23%
Potassium 329mg 7%
Fiber 3g 12%
Sugar 3g 6%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.