Korean BBQ Chicken and Rice (Printable)

A complete skillet meal with marinated chicken, rice, and vegetables in Korean BBQ flavors.

# Ingredient List:

→ Proteins

01 - 1.1 pounds boneless skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 4 tablespoons Korean BBQ sauce (bulgogi or similar)
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon 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 tablespoon toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving

# Steps:

01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. Marinate for at least 10 minutes to infuse 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 for 3-4 minutes until lightly browned.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften.
04 - Stir in the rinsed rice, mixing thoroughly to coat all grains with the flavorful pan juices.
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 rice with a fork to separate grains.
07 - Top with green onions and sesame seeds. Serve hot alongside kimchi or pickled vegetables.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means dinner is ready in under an hour and cleanup is practically nonexistent
  • The rice soaks up all that Korean BBQ flavor, turning simple grains into the most delicious part of the meal
02 -
  • Don't rush the resting period after cooking—the rice needs those 5 minutes off the heat to finish steaming and become perfectly fluffy
  • If your rice isn't quite done but the liquid is absorbed, add just 2 tablespoons of water, cover again, and cook for another 3-4 minutes
03 -
  • If you only have chicken breasts, add them to the pan after the vegetables so they don't dry out during the long simmer
  • For gluten-free diners, use tamari instead of soy sauce and verify your BBQ sauce contains no wheat or hidden gluten

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