One Pan Korean BBQ Chicken Rice (Printable)

All-in-one skillet with Korean BBQ chicken, vegetables, and fluffy rice cooked together for an easy weeknight dinner.

# 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

# How-To 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 starting to soften.
04 - Stir in the rinsed rice and mix well to coat the grains evenly with the chicken and vegetables.
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 absorbed.
06 - Remove from heat and let rest covered for 5 minutes. Fluff the rice with a fork to separate grains.
07 - Top with green onions and sesame seeds. Serve hot, accompanied by kimchi or pickled vegetables if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The rice absorbs all those incredible marinade flavors while steaming
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Resist the urge to peek while the rice is simmering or you will lose precious steam
  • Short-grain rice needs slightly less liquid than jasmine so adjust accordingly
  • The pan continues cooking even off the heat so do not let all the liquid evaporate
03 -
  • Cut chicken into uniform pieces so everything cooks at the same rate
  • Use a pan with a tight-fitting lid to trap all the steam

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