Rice Cooker Steamed Chicken Bento

Steps

How to make it

Prep 8 min · Cook 12 min

1. Let 2 chicken breasts rest at room temperature 10 minutes; pat dry with paper towels. Score the thick parts with shallow cuts so they cook and season evenly.
2. Rub both sides with ¼ tsp salt, black pepper, and 1 tsp olive oil; let sit 5 minutes to absorb the seasoning.
3. Cut 1/3 head broccoli into small florets and rinse. Break apart ½ package hon-shimeji mushrooms. In a heat-safe dish that fits your rice cooker, layer the broccoli and mushrooms first.
4. Lay the chicken breasts flat on top with space between each piece—do not stack them.
5. Add 1 cup water to the rice cooker outer pot, place the dish inside, cover, and start steaming.
6. After the switch pops up, rest 5 minutes. Pierce the thickest part with a skewer—juices should run clear with no pink.
7. Slice into 2 bento portions. The broccoli should stay bright green; if it turns mushy, it was steamed too long.

Tips & storage

Make it easier

• Rest chicken at room temperature about 10 minutes before steaming for even texture.
• For bento color, do not over-steam the broccoli.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; portion before reheating.

Substitutions

Optional add-ins