One Pan 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

# Method:

01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. Marinate for at least 10 minutes.
02 - In a large, deep nonstick skillet or pan with a lid, heat a splash of oil over medium-high heat. Add marinated chicken and cook for about 3-4 minutes until lightly browned.
03 - Add onion, bell pepper, and carrots. Sauté for another 2-3 minutes until starting to soften.
04 - Stir in the rinsed rice and mix well to coat the grains.
05 - Pour in chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
06 - Remove from heat and let rest (covered) for 5 minutes. Fluff with a fork.
07 - Top with green onions and sesame seeds. Serve hot, with optional kimchi or pickled veggies.

# Expert Hints:

01 -
  • The chicken gets impossibly tender while cooking directly in the rice, absorbing all that sweet and savory marinade
  • Clean up takes literally five minutes since everything happens in one pan
  • It's forgiving enough to work with whatever vegetables are languishing in your crisper drawer
02 -
  • Resist lifting the lid while the rice simmers, or you'll interrupt the steaming process and end up with crunchy grains
  • If the rice absorbs all the liquid but still feels crunchy, add 2 tablespoons of water and continue cooking covered
  • The pan needs to be large enough that everything fits in a relatively even layer, or the rice won't cook through consistently
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Toast your sesame seeds in a dry pan over medium heat, shaking constantly until fragrant and golden
  • Double the sauce components if you want extra flavor, but keep the liquid ratio the same

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