Korean BBQ Chicken and Rice (Print)

Tender chicken in Korean BBQ sauce with fluffy rice and fresh vegetables, all cooked in one skillet for a simple weeknight dinner.

# What You Need:

→ Proteins

01 - 1 lb 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 (optional)

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 pieces, Korean BBQ sauce, soy sauce, sesame oil, honey, minced garlic, and grated ginger in a medium bowl. Mix thoroughly to coat all pieces and let 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 on all sides.
03 - Stir in diced onion, sliced red bell pepper, and julienned carrots. Sauté for 2-3 minutes until vegetables begin to soften and develop slight color.
04 - Add rinsed rice to the skillet and stir well to coat grains with pan juices and distribute evenly among vegetables and chicken.
05 - Pour in chicken broth and bring mixture 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 stand covered for 5 minutes to allow moisture to redistribute. Uncover and fluff rice with a fork. Garnish with sliced green onions and toasted sesame seeds. Serve hot with kimchi or pickled vegetables on the side.

# Expert Advice:

01 -
  • The cleanup is practically nonexistent since everything cooks in one skillet
  • The chicken stays incredibly tender because it braises in its own marinade
02 -
  • Do not lift the lid while the rice is simmering or you will lose the steam needed for proper cooking
  • If the rice is still crunchy after 25 minutes, add 2 tablespoons of water and cook for 5 more minutes
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Use a pan with a tight-fitting lid to trap all the steam

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