One Pan Korean BBQ Chicken Rice (Printable Version)

All-in-one skillet with Korean BBQ chicken, fluffy rice, and vegetables

# 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

# Directions:

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.
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 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 cooking liquids and ensure even distribution.
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 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.

# Quick Tips:

01 -
  • Everything cooks in one pan so cleanup takes about three minutes flat
  • The rice absorbs all those sweet and savory marinade flavors while it steams
  • You can have dinner on the table in under an hour without any fancy techniques
02 -
  • Dont lift the lid while the rice is cooking or youll lose the steam that makes it tender
  • Letting the pan rest covered after cooking finishes the rice evenly
  • The rice will continue absorbing liquid as it rests so dont worry if it looks slightly wet when you first turn off the heat
03 -
  • Cut your vegetables into uniform sizes so they cook evenly with the rice
  • If your rice is still crunchy after 20 minutes add 2 tablespoons more broth and cook 5 minutes longer

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