One Pan Korean BBQ Chicken and Rice (Printable)

A flavorful skillet meal with marinated chicken, vegetables, and rice cooked together for a complete weeknight dinner.

# What You'll Need:

→ 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

# How to Make It:

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 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 release their aroma.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the flavorful pan juices and marinade residue.
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 immediately with kimchi or pickled vegetables on the side.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The rice absorbs all that Korean BBQ flavor while it steams alongside the chicken
  • It comes together faster than ordering takeout but tastes way better
02 -
  • Resist the urge to lift the lid while the rice is cooking or you will let out crucial steam
  • Rinse your rice until the water runs clear or you will end up with gummy results
  • Letting the pan rest off the heat is the secret to perfectly fluffy, separate grains
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 that precious steam

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