You may substitute turkey cutlet or tenderloin for the chicken.
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 1 pound boneless, skinless chicken breast cooking spray 1½ cups (Rice Cooker) wild rice 3 cups (standard liquid measure) chicken stock ¾ cup water 1 teaspoon kosher salt 1 cup dried cranberries 6 green onions, very thinly sliced 2 tablespoons minced jalapeño pepper
Nutritional information per serving: Calories 546 (13% from fat) • carb. 74g • pro. 44g • fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg • calc. 36mg • fiber 6g
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 ½-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 cooking bowl with cooking spray. Place the bowl in the Cuisinart® Rice Cooker/Steamer. Place the rice in the 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 cooking bowl and cover. Cook for an additional 12 to 15 minutes, until the Rice Cooker switches to Warm. When Rice Cooker switches to Warm, place the dried cranberries, green onions and minced jalapeño 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 jalapeño. Transfer to warmed plates and top with steamed teriyaki chicken fingers.