One Pan Korean BBQ Chicken Rice (Printable version)

Tender Korean BBQ chicken with fluffy rice and vegetables in one skillet

# What you'll need:

→ Proteins

01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 4 tablespoons Korean BBQ sauce (bulgogi or similar)
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon 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 tablespoon toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving

# Directions:

01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. 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 a lid over medium-high heat. Add marinated chicken and cook for 3-4 minutes until lightly browned on all sides.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and develop color.
04 - Stir in the rinsed rice, mixing thoroughly to coat all grains with the flavorful pan juices and marinade residue.
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 rest covered for 5 minutes to allow moisture to redistribute. Fluff rice gently with a fork before serving.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot alongside kimchi or pickled vegetables for an authentic Korean dining experience.

# Expert Tips:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time to actually eat
  • The rice absorbs all those incredible marinade flavors while steaming
  • Ready in under an hour but tastes like something from a restaurant
02 -
  • Dont skip the 5-minute resting period or your rice might be gummy
  • Resist the urge to lift the lid while it simmers, steam is doing important work
  • If the rice seems too firm after 25 minutes, add 2 tablespoons more water and cook 5 more minutes
03 -
  • Use a pan with a tight-fitting lid to trap all that precious steam
  • Cut your chicken into uniform pieces so everything cooks at the same rate

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