Aroma ARC-930SB Soy Sauce Marinated Chicken Breasts, Chicken Breasts Dijon, Into slivers

Soy Sauce Marinated Chicken Breasts
2	boneless, skinless chicken breasts or turkey
2 tbsp.	breast cutlets, about 3/4-inch thick
	soy sauce
1 tbsp.	sugar
1 tsp.	toasted sesame oil
1	small clove garlic, minced
1/2 tsp.	grated fresh ginger
1	green onion, white part with 1 inch of green, cut
	into slivers

Combine soy sauce, sugar, sesame oil, garlic, and ginger with
chicken breasts and marinate for 10-15 minutes. Choose a plate that is
just large enough to fit into the steam tray with about 1/2-inch
clearance for steam circulation. Place chicken breasts and marinade
on plate sprayed with nonstick cooking spray, top with slivered onion,
and cover plate with plastic wrap. Add 1 cup of water to inner pot.
Place steam tray into the inner pot and place inner pot into the rice
cooker. Close lid and press the “STEAM/COOK” button. Steam for
about 10 minutes, or until chicken is firm to the touch and no pink is left
in the center. Using oven mitts, carefully remove steam tray from the
rice cooker and serve chicken immediately. Serves 2.
Chicken Breasts Dijon
2	boneless, skinless chicken breasts
1 tbsp.	Dijon-style mustard
1 tbsp.	plain yogurt
1/2 tsp.	sambal oelek (a mixture of chiles, brown sugar, and
-	salt), optional
	kosher salt and freshly ground black pepper to taste
1 tsp.	dried chives

Place chicken breasts on a small plate sprayed with nonstick cooking spray. Mix together mustard, yogurt, sambal oelek, salt and pepper. Spread over chicken breast and sprinkle with chives. Cover chicken and plate with plastic wrap and place plate in steam tray. Add 1 cup of water to inner pot. Place steam tray in inner pot and place inner pot in the rice cooker. Cover and press the “STEAM/COOK” button. Steam for about 10 minutes, or until chicken is firm to the touch and no pink is left in the center. Using oven mitts, carefully remove steam tray from rice cooker and serve chicken immediately. Serves 2.

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