One Pan Korean BBQ Chicken Rice (Printable)

Tender Korean BBQ chicken with fluffy rice and fresh vegetables in a single 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 Make It:

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.
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.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until beginning to soften.
04 - Stir in the rinsed rice, mixing thoroughly to coat all grains with the flavorful mixture.
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 fully absorbed.
06 - Remove from heat and let rest covered for 5 minutes. Fluff the rice with a fork to separate grains.
07 - Top with green onions and sesame seeds. Serve hot, accompanied by kimchi or pickled vegetables if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you get maximum flavor with minimal cleanup
  • The marinade doubles as the cooking sauce, infusing every grain of rice with Korean BBQ flavor
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Dont skip rinsing your rice until the water runs clear, this prevents it from turning into a gluey mess
  • Keep the lid tight while simmering, peeking lets out steam and can make the rice cook unevenly
  • If the rice is still crunchy after 25 minutes, add 2 tablespoons of water and cook for another 5 minutes
03 -
  • Pat the chicken dry before adding it to the marinade, wet chicken won't sear properly and you'll miss out on those caramelized bits
  • Use a wide pan rather than a tall one, more surface area means more evaporation and better flavor concentration

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