Check out our recipe for making Ninja Foodi Chicken Teriyaki Rice! Not only does it taste awesome, but it’s all made in just one pot!
I’ve always loved the chicken teriyaki that you get from the mall food courts, ever since I was a teenager. I still get a craving for it every now and then but don’t find myself at the food court quite as often. So, last week I decided to give it a go and make my own. There’s not a whole lot of bells and whistles to this recipe. And, yes, the sauce is pre-made. You can make your own….but it’s so easy to use the premade kind. Everything cooks all in one pot and it’s super quick to make. My family loved it. I hope yours does too!
Tips for making Ninja Foodi Chicken Teriyaki Rice
Technically, yes. You should wash your rice to remove extra starch that is on it. The extra starch tends to make the rice come out a bit gummy with the grains stuck together. However, I will say that I don’t wash my rice before cooking it. The result of stovetop rice is usually gummy and sticky. But, the rice that is cooked in the Ninja Foodi did not come out sticky at all and I did not wash it.
Absolutely! I would recommend waiting until the rice has cooled completely and then put it in an airtight container or a freezer bag. Do not overfill or stuff the rice in. To keep the rice nice and fluffy, it needs a little room to breathe, so to speak. Be sure to portion the rice out before packaging. If you pack 4 cups of rice together but will only be using 1 cup, it will be quite difficult to separate after it has been frozen. When you are ready to eat the frozen rice, simply put it in the microwave-safe container and add a tablespoon or two of water, cover, and heat for 1 minute. Based on the amount of rice that you are thawing, you may need to add an additional minute or two.
Yes, you can. Depending on what type of vegetables you will be adding will determine when to add them. If you are adding vegetables that cook very quickly like broccoli, or peas, you can add them at the end when you are stirring in the soy and teriyaki sauces. They should cook to an al dente texture and be ready to eat at the same time that the sauce has been mixed in.. If you are adding vegetables that take longer to cook like green beans, peppers, or carrots, you should add those in when you add in the mushrooms. You will want to pressure cook these vegetables since they do take longer to cook.
Yes, you can. However, the flavor that the broth adds to the rice is a nice addition. You can substitute any type of broth or thin liquid that you would like. Do not use thick liquid, like gravy, as it will not absorb into the grains of rice as easily and may leave the rice undercooked or burnt to the bottom of the pot.
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Ingredient substitutions and tips for making Ninja Foodi Chicken Teriyaki Rice
Chicken breast- boneless and skinless, cut into 1-inch chunks.
Rice- long grain, white rice is used for this recipe.
Chicken Broth- if you would like to reduce the sodium, you can use low sodium chicken broth. Water can also be used but will not provide as much flavor as the chicken broth.
Teriyaki Sauce- any teriyaki sauce will work. You can make your own or use a store-bought bottle of teriyaki sauce. For this recipe, I used P.F. Chang’s Teriyaki Sauce.
Soy Sauce- for a lower sodium option, you can use low sodium soy sauce.
Olive Oil- if you prefer, you can substitute vegetable oil or canola oil.
Salt and Pepper- just enough to season the chicken breasts.
Directions for making Ninja Foodi Chicken Teriyaki Rice
1.Season chicken with salt and pepper.
2.Turn Ninja Foodi on saute function on hi.
3.Once the pot is hot, pour in Olive Oil.
4.Add chicken and saute until chicken is lightly browned on all sides.
5. Add mushrooms.
6.Pour in chicken broth and stir the pot with a silicone spatula. Make sure to get any browned bits from the chicken off of the bottom of the pot.
7.Pour in rice and stir.
8.Close the pressure cooking lid and move the valve to the seal position.
9.Pressure cook on high for 3 minutes.
10.When the timer beeps, naturally release pressure for 10 minutes and then quick release the remaining pressure.
11.Open pressure cooking lid.
12.Pour in soy sauce and teriyaki sauce and stir.
13.Serve and enjoy!
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Ninja Foodi Chicken Teriyaki Rice
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Ingredients
- 1 pound (453 ⅗ g) Chicken Breast (Boneless and skinless- cut into 1 inch chunks)
- 1 ½ cups (277 ½ g) Rice (Long-grain, white rice)
- 1 ¾ cups (411 ¼ g) Chicken Broth
- ¾ cup (216 g) Teriyaki Sauce
- 1 tablespoon (1 tablespoon) Soy Sauce
- 8 ounces (226 ⅘ g) Mushrooms (White mushrooms-sliced)
- 1 tablespoon (1 tablespoon) Olive Oil
- ¼ teaspoon (¼ teaspoon) Salt
- ¼ teaspoon (¼ teaspoon) Pepper
Instructions
- Season chicken with salt and pepper.
- Turn Ninja Foodi on saute function on hi.
- Once the pot is hot, pour in Olive Oil.
- Add chicken and saute until chicken is lighlty browned on all sides.
- Add mushrooms.
- Pour in chicken broth and stir the pot with a silicone spatula. Make sure to get any browned bits from the chicken off of the bottom of the pot.
- Pour in rice and stir.
- Close the pressure cooking lid and move valve to seal position.
- Pressure cook on high for 3 minutes.
- When the timer beeps, natrually release pressure for 10 minutes and then quick release remaining pressure.
- Open pressure cooking lid.
- Pour in soy sauce and teriyaki sauce and stir.
- Serve and enjoy!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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pat byrd
I live at 7,000′ and perhaps that made a difference, but I used Jasmine rice and should’ve added more broth. I used 1 cup of rice and 2 cups broth and expected it to be watery, but it soaked it all up and rice was still a bit ‘too firm’.
Wendy
Hi. How many servings are in this recipe please.
Nicki
Could you make this with brown rice?
TheTastyTravelers
You could, but brown rice takes longer to cook so you would need to increase the pressure cooking time. I haven’t made it using brown rice so I’m not sure how much to increase the time or how that increase will impact the other ingredients.
Michelle Boyd
Have had my Foodie for two weeks, this looked good…I also used red pepper flakes, purple onion and yellow bell pepper. It was delicious and enjoyed by the household. Will make again, thanx for the recipe
Jane
Oh my goodness. This recipe was way too salty. Couldn’t finish it. I was so disappointed since I was so excited to try it. Sorry didn’t care for it.
TheTastyTravelers
Oh no! I’m so sorry to hear that it didn’t turn out well. There’s not much salt in the recipe. I wonder if your sauces that you used had more sodium in them than the ones that I used. I would recommend looking for low sodium broth and soy sauce. That should help.
Bethany
We just tried this recipe tonight and used unsalted broth and reduced sodium soy sauce but the teriyaki sauce adds nearly 7000 mg of sodium by itself at 600 mg per tablespoon, not sure how much per serving but has to be a lot. I love salty foods but wow it was like eating a spoon of salt. 🙁
Lauren Cardona
Hi Bethany- I’m so sorry to hear that it turned out salty. What brand of teriyaki sauce did you use? I usually am pretty sensitive to foods that are overly salty and didn’t have that problem with this recipe. I use PF Changs Teriyaki Sauce and have not found it to be overly salty.
Susan R Lofton
This was soooo good! I love to give pretty much all food a little kick, so I added crushed red pepper. I ended up giving it a pretty good kick…lol Delicious and definitely a recipe I will make again and send to my daughter to make too.
Susan R Lofton
I also added egg to the recipe 🙂
TheTastyTravelers
Hi Susan! I’m so glad that you liked the chicken teriyaki rice! 🙂 I think it’s super easy to make and tastes delicious! Have you tried our chicken fried rice yet? You mentioned in your other comment that you added egg too. The chicken fried rice recipe has egg in it too. 🙂
Wendy
Hi. How many servings are in this recipe please.
Lauren Cardona
Hi Wendy- This recipe makes about 4 meal-sized servings.
Donna
Great recipe, especially for an easy and quick dinner!
Patty Beaver
In the ninja foodie chicken teriyaki rice recipe can I use orzo pasta instead of the rice?
TheTastyTravelers
Hi Patty- Yes, I think you can use orzo pasta instead of rice for this recipe, but you will need to adjust the cooking and pressure releasing time. Instead of pressure cooking for 3 minutes and natural releasing for 10 minutes, pressure cook for only 2 minutes and do a quick release. If a lot of liquid starts to come out of the valve when you do the quick release, close the valve and let it sit for a minute or so and then move the valve to release the pressure again. If you change to the orzo, it’s really important that your chicken is cut into very small pieces. Since the cooking time is shorter, the chicken will have less time to cook. The smaller the chicken is cut, the quicker it will cook.