One Pan Korean BBQ Chicken and Rice (Printable)

Tender chicken in Korean BBQ sauce with rice and fresh vegetables, all cooked in one skillet for easy cleanup.

# 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

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. Let marinate for at least 10 minutes to absorb flavors.
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 rinsed rice, mixing thoroughly to coat grains with cooking juices and distribute evenly.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice is tender and liquid is fully absorbed.
06 - Remove from heat and let stand covered for 5 minutes to complete cooking process. Fluff rice gently with a fork.
07 - Top with sliced green onions and toasted sesame seeds. Serve immediately with kimchi or pickled vegetables on the side.

# Expert Hints:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The rice absorbs all those Korean BBQ flavors while steaming alongside the chicken
  • Its ready in under an hour but tastes like you spent all day on it
02 -
  • Resist lifting the lid while the rice simmers or youll lose steam and end up with crunchy grains
  • Letting everything rest covered before fluffing is the difference between fluffy and gummy rice
  • Short grain rice absorbs more liquid so add an extra quarter cup of broth if using it instead of jasmine
03 -
  • Use a skillet with a tightfitting lid to trap all that steam
  • Cut your vegetables uniformly so everything finishes cooking at the same time

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