One Pan Korean BBQ Chicken Rice (Printable)
Tender chicken in Korean BBQ sauce with fluffy rice and vegetables, all cooked in one skillet for easy cleanup.
# What You'll 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 Cook:
01 - Combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a medium bowl. Marinate for at least 10 minutes to allow flavors to penetrate the meat.
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 on all sides.
03 - Add diced onion, sliced bell pepper, and julienned carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and develop slight color.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the flavorful cooking juices and pan drippings.
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 to separate grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve immediately while hot, accompanied by kimchi or pickled vegetables if desired.
# Expert Advice:
01 -
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
- The rice absorbs all those incredible marinade flavors while steaming, creating layers of taste in every bite
02 -
- Dont skip the step of toasting the rice in the pan before adding liquid it makes a huge difference in flavor
- Resist the urge to peek while the rice is simmering, escaping steam will ruin the texture
03 -
- If the rice is still crunchy after the suggested cooking time, add a few tablespoons of water and continue cooking covered
- Double the marinade and save half for drizzling over the finished dish