Korean BBQ Chicken Rice (Printable)
Korean BBQ chicken with rice and vegetables in one skillet—tender, flavorful, and ready in 50 minutes.
# What You Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch 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 & Liquids
11 - 1 cup jasmine or short-grain white rice, rinsed
12 - 2 cups low-sodium chicken broth or water
→ Optional Toppings
13 - 2 green onions, sliced
14 - 1 tbsp toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving
# How To Make:
01 - In a medium bowl, combine chicken pieces with Korean BBQ sauce, soy sauce, sesame oil, honey, minced garlic, and grated ginger. Toss to coat evenly and let marinate for at least 10 minutes at room temperature.
02 - Heat a large, deep nonstick skillet or pan with a lid over medium-high heat. Add a splash of oil, then add the marinated chicken. Cook for 3-4 minutes until lightly browned on all sides.
03 - Add the diced onion, sliced bell pepper, and julienned carrots to the pan. Sauté for 2-3 minutes until the vegetables begin to soften.
04 - Stir in the rinsed rice and mix well to coat the grains with the pan juices and seasonings.
05 - Pour in the chicken broth and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes until the rice is tender and the liquid is fully absorbed.
06 - Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork to separate the grains.
07 - Scatter sliced green onions and toasted sesame seeds over the top. Serve hot, accompanied by kimchi or pickled vegetables if desired.
# Expert Tips:
01 -
- Everything cooks in one pan which means almost zero cleanup on busy nights.
- The marinade doubles as a sauce so every grain of rice gets coated in that sweet savory goodness.
02 -
- Resist the urge to lift the lid while the rice cooks because escaping steam will ruin the texture.
- Rinse your rice until the water runs almost clear or you will end up with gummy results.
03 -
- Double the marinade ingredients and freeze half for an almost instant dinner next week.
- Use a pan with a tight fitting lid because a loose lid means unevenly cooked rice.