Korean BBQ Chicken Rice (Print Page)

Korean BBQ marinated chicken with rice and vegetables in one skillet for easy weeknight cooking.

# What You Need:

→ Proteins

01 - 1.1 lb boneless skinless chicken thighs, cut into 1-inch pieces

→ Marinade & Sauce

02 - 1/4 cup 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 fresh ginger, grated

→ Vegetables

08 - 1 small onion, diced
09 - 1 red bell pepper, sliced
10 - 1 cup carrots, julienned

→ Grains & Liquids

11 - 1 cup jasmine or short-grain white rice, rinsed
12 - 2 cups low-sodium chicken broth

→ Toppings

13 - 2 green onions, sliced
14 - 1 tbsp toasted sesame seeds
15 - Kimchi or pickled vegetables for serving

# Directions:

01 - In a medium bowl, combine chicken pieces with Korean BBQ sauce, soy sauce, sesame oil, honey, minced garlic, and grated ginger. Toss to coat evenly and let marinate for at least 10 minutes at room temperature.
02 - Heat a large deep skillet or pan with a splash of oil over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until lightly browned on all sides.
03 - Add diced onion, sliced bell pepper, and julienned carrots to the pan. Sauté for 2-3 minutes until vegetables begin to soften.
04 - Stir in the rinsed rice, mixing well to coat the grains with the pan juices and vegetables.
05 - Pour in the chicken broth and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes until rice is tender and liquid is fully absorbed.
06 - Remove from heat and let rest covered for 5 minutes. Fluff the rice gently with a fork to separate the grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot with kimchi or pickled vegetables on the side if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan which means barely any cleanup on busy nights.
  • The marinade doubles as the flavor base for the rice so nothing gets wasted.
02 -
  • The lid needs to fit tightly or the liquid will evaporate before the rice cooks through, a mistake I made once and never again.
  • Rinsing the rice until the water runs clear makes the difference between separate grains and a congealed block.
03 -
  • Set your rice to rinse first thing so it can drain while you prep everything else.
  • Keep extra BBQ sauce on hand because you will want to make this again before the week is over.

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