Teriyaki chicken

The five or less things:

• One chicken breast. About 8 ounces / 225 grams. Cut into bite sized pieces. Not frozen.
• One cup / 2.5 dl of white rice. Jasmine works best. It is already a little sweet. Teriyaki makes it sweeter.
• One cup / 2.5 dl of chicken broth or water. Broth adds more flavor. Use broth.
• Quarter cup / 0.6 dl of bottled teriyaki sauce. Found near the soy sauce. The thick kind. Not the watery kind.
• A sprinkle of sesame seeds. Optional. Makes it look fancy. Fancy is nice.

Directions:

1. Step one: Rinse the rice in the inner pot. Add water, swirl, and pour it out. Clean rice until the water runs clear.
2. Step two: Cut the chicken into bite sized pieces. Use kitchen scissors. Faster than a knife. Fewer dishes.
3. Step three: Put the rice, chicken pieces, broth, and teriyaki sauce into the inner pot. Give it one stir. Just enough to combine. The teriyaki sauce will turn the liquid brown. That is correct.
4. Step four: Close the lid. Press the cook button. Take a break. The rice cooker will do its job.
5. Step five: When it beeps, leave the lid on for 10 minutes. The steam finishes the job. Do not peek. Peeking lets steam escape.
6. Step six: Open the lid. Fluff with a fork. The chicken should be cooked through. The rice should be tender and brown. Cut a piece of chicken to check. If it is pink, close the lid and let it sit for 5 more minutes.
7. Step seven: Sprinkle sesame seeds on top if you have them. The seeds add crunch and make it look like you ordered takeout.

Prep time: 5 minutes. Cook time: 20 to 25 minutes (depending on your rice cooker). Rest time: 10 minutes.