Soy Sauce Marinated Chicken Breasts (Rice Cooker)

• 2 boneless skinless chicken breasts, about 3/4-inch thick
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon toasted sesame oil
• 1 small garlic clove, minced
• 1/2 teaspoon fresh ginger, grated
• 1 green onion, cut into slivers
• 2 cups brown rice, using rice cup with cooker
• 2 1/2 cups chicken broth
• 1 lb vegetables, asian mix your choice

1. Combine soy sauce, sugar, sesame oil, garlic and ginger with chicken breasts and allow to marinate.
2. Pour rice and broth into rice cooker. Cover with lid and press brown rice setting. Allow to cook for 1 hour.
3. Place chicken breasts and marinade on foil sprayed with nonstick cooking spray, top with slivered onion and make packet. Place vegetables in seperate foil packet. Carefully open lid of cooker and place steam tray into the rice cooker. Place chicken packet in tray. Close the lid and steam for 10 minutes Then open lid again and place vegetables in allow to steam till cooker changes to keep warm.
4. Carefully check chicken for doneness and Using oven mitts carefully remove steam tray from the rice cooker and serve immediately.

chicken breasts, soy sauce, sugar, sesame oil, garlic, fresh ginger, green onion, brown rice, chicken broth, vegetables

Taken from www.food.com/recipe/soy-sauce-marinated-chicken-breasts-rice-cooker-421407 (may not work)