One Pan Korean BBQ Chicken Rice (Printable)
Tender Korean BBQ chicken with fluffy rice and vegetables in one skillet
# 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 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
# How-To Steps:
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 for 3-4 minutes until lightly browned.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until starting to soften.
04 - Stir in the rinsed rice and mix well to coat the grains evenly.
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 rest covered for 5 minutes. Fluff rice with a fork.
07 - Top with green onions and sesame seeds. Serve hot with optional kimchi or pickled vegetables.
# Expert Tips:
01 -
- The marinade does double duty as a cooking sauce, meaning less cleanup and more flavor in every bite
- Everything cooks together in one skillet, so the rice absorbs all those delicious Korean BBQ flavors while the chicken stays incredibly tender
02 -
- Resist the urge to peek while the rice is cooking, every time you lift that lid you let out steam and the rice might not cook evenly
- Letting the pan rest off the heat for those 5 minutes makes all the difference between fluffy rice and a gummy mess
03 -
- If your rice is still crunchy after the liquid has absorbed, add 2-4 tablespoons more water, cover again, and cook for another 5 minutes
- For extra crispy bits on the bottom, increase the heat slightly for the last 2 minutes of cooking to create a delicious crust