One Pan Korean BBQ Chicken and Rice (Print Version)

A complete one-skillet meal featuring marinated chicken, vegetables, and rice infused with Korean BBQ flavors.

# What You 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 fresh ginger, grated

→ Vegetables

08 - 1 small onion, diced
09 - 1 red bell pepper, sliced
10 - 1 cup carrots, julienned or thinly sliced
11 - 2 green onions, sliced

→ Grains

12 - 1 cup jasmine or short-grain white rice, rinsed

→ Liquids

13 - 2 cups low-sodium chicken broth or water

→ Toppings

14 - 1 tbsp toasted sesame seeds
15 - Kimchi or pickled vegetables for serving

# How to Make It:

01 - Combine chicken pieces with 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 over medium-high heat. Add marinated chicken and cook 3-4 minutes until lightly browned on all sides.
03 - Add diced onion, bell pepper slices, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften.
04 - Stir in rinsed rice and mix thoroughly to coat grains with pan juices and sauce.
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. Fluff rice with a fork to separate grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot with kimchi or pickled vegetables on the side.

# Expert Hints:

01 -
  • Everything cooks in one pan, which means you spend more time eating and less time scrubbing dishes
  • The rice absorbs all those Korean BBQ flavors while steaming, making every bite taste like its been marinating for hours
02 -
  • Resist the urge to lift the lid while the rice is simmering or you will lose the steam needed to cook the grains through properly
  • If your rice is still crunchy after 25 minutes, add 2 tablespoons of water and cook for 5 more minutes before checking again
03 -
  • Use a wide skillet instead of a deep pot for better evaporation and more caramelized rice at the bottom
  • Double the recipe and meal prep for the week because this actually tastes better on day two when flavors have melded

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