One Pan Korean BBQ Chicken and Rice (Printable)
All-in-one skillet meal featuring marinated chicken, rice, and vegetables in Korean BBQ flavors.
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 4 tbsp Korean BBQ sauce (bulgogi or similar)
03 - 2 tbsp soy sauce
04 - 1 tbsp sesame oil
05 - 1 tbsp honey
06 - 2 cloves garlic, minced
07 - 1 tsp grated fresh ginger
→ Vegetables
08 - 1 small onion, diced
09 - 1 red bell pepper, sliced
10 - 1 cup carrots, julienned or thinly sliced
→ Grains
11 - 1 cup jasmine or short-grain white rice, rinsed
→ Liquids
12 - 2 cups low-sodium chicken broth or water
→ Toppings (optional)
13 - 2 green onions, sliced
14 - 1 tbsp toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving
# Directions:
01 - Combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a medium bowl. Marinate for at least 10 minutes.
02 - Heat a splash of oil in a large, deep nonstick skillet or pan with lid over medium-high heat. Add marinated chicken and cook 3-4 minutes until lightly browned.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften.
04 - Stir in the rinsed rice, mixing thoroughly to coat the grains with the cooking juices.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
06 - Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork.
07 - Top with green onions and sesame seeds. Serve hot with kimchi or pickled vegetables on the side.
# Cooking Tips:
01 -
- Everything cooks together in one pan so you spend less time washing dishes and more time enjoying dinner
- The rice absorbs all those sweet and savory Korean BBQ flavors while it steams right alongside the chicken
02 -
- I learned the hard way that lifting the lid while the rice cooks makes it gummy and uneven
- Short-grain rice gives you that restaurant-style sticky texture but jasmine rice is a perfect backup
03 -
- Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate
- Use the largest pan you have because the rice needs room to steam properly