One Pan Korean BBQ Chicken and Rice (Printable)

All-in-one skillet meal with marinated chicken, rice, and fresh vegetables in Korean BBQ flavors.

# 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

# Steps:

01 - Combine chicken pieces with Korean BBQ sauce soy sauce sesame oil honey garlic and ginger in a medium bowl. Let marinate for at least 10 minutes to absorb flavors.
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 3-4 minutes until lightly browned on all sides.
03 - Stir in diced onion sliced bell pepper and carrots. Sauté for 2-3 minutes until vegetables begin to soften and develop slight color.
04 - Add rinsed rice to the skillet and mix thoroughly to coat grains with pan juices and distribute evenly among vegetables and chicken.
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 stand covered for 5 minutes to allow rice to settle. Fluff gently with a fork to separate grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot accompanied by kimchi or pickled vegetables if desired.

# Expert Hints:

01 -
  • The cleanup is practically non existent since everything happens in a single skillet
  • The marinated chicken becomes impossibly tender while infusing the rice with deep flavor
  • Its one of those meals that tastes like you spent hours but comes together in under an hour
02 -
  • Do not lift the lid while the rice is cooking or you will lose the steam needed for perfectly tender grains
  • If your rice is still crunchy after 25 minutes, add 2-4 tablespoons more water and cook another 5 minutes
  • The pan should be deep enough that nothing bubbles over when the rice starts steaming
03 -
  • Rinse your rice until the water runs clear for fluffier results
  • Let the pan get hot before adding the chicken so it gets a nice sear instead of steaming

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