Korean BBQ Chicken and Rice (Printable)

All-in-one skillet meal with marinated chicken, rice, and vegetables in Korean BBQ sauce

# 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

# Steps:

01 - Combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a medium bowl. Marinate for at least 10 minutes.
02 - Heat a splash of oil in a large, deep nonstick skillet or pan with a 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 the 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 stand covered for 5 minutes. Fluff the rice with a fork to separate grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot alongside kimchi or pickled vegetables.

# Expert Tips:

01 -
  • Everything cooks in a single skillet, meaning less cleanup and more time to actually enjoy your evening
  • The marinade doubles as a seasoning for the rice, infusing every grain with that addictive sweet and savory Korean BBQ flavor
  • It comes together in under an hour but tastes like something you'd order from your favorite Korean restaurant
02 -
  • Dont lift the lid while the rice is simmering or you'll release the steam needed for proper cooking
  • If your rice is still crunchy after the liquid absorbs, add 2 more tablespoons of broth and cook for another 5 minutes
  • The pan needs to be large enough to hold everything without overflowing when the rice expands
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top

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