Korean BBQ Chicken and Rice (Printer-friendly)
Tender chicken thighs in sweet and savory Korean BBQ sauce with fluffy rice and crisp vegetables, all cooked in one pan for easy cleanup.
# 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 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 rinsed rice and mix thoroughly to coat grains with cooking juices 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.
07 - Top with sliced green onions and toasted sesame seeds. Serve immediately with kimchi or pickled vegetables on the side.
# Expert Tips:
01 -
- The entire meal cooks in one pan, which means you spend less time cleaning and more time eating.
- The chicken marinade doubles as the seasoning for the rice, creating layers of flavor in every single bite.
02 -
- I once skipped the rice rinsing step and ended up with a gluggy mess that stuck to everything, so do not skip this crucial step.
- Letting the pan rest covered after cooking is non negotiable, it is the secret to perfectly fluffy rice every time.
03 -
- A heavy-bottomed skillet or Dutch oven distributes heat more evenly than thin pans, preventing the rice from burning at the bottom.
- If you like heat, add gochujang directly to the marinade rather than serving it on the side, so the spice permeates every bite.