Korean BBQ Chicken and Rice (Printable view)

Tender Korean-style chicken with vegetables and rice in a savory-sweet glaze, all cooked in one pan for easy cleanup.

# 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 (optional)

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

# Steps:

01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. Let marinate for at least 10 minutes.
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.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until beginning to soften.
04 - Stir in the rinsed rice, mixing well to coat all grains with the cooking liquids.
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 rest covered for 5 minutes. Fluff rice with a fork.
07 - Top with green onions and sesame seeds. Serve hot with optional kimchi or pickled vegetables.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you get maximum flavor with minimum cleanup
  • The chicken stays impossibly tender while the rice soaks up all that sweet-savory marinade
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Resist the urge to lift the lid while the rice is cooking—that steam is what makes it fluffy
  • If your skillet doesnt have a tight-fitting lid, use a baking sheet or foil pressed firmly on top
  • The rice will continue absorbing liquid as it rests, so dont worry if it looks slightly wet right when you turn off the heat
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Prep all your vegetables before you start cooking since this comes together quickly
  • Use a wide skillet if you have one—more surface area means better rice texture

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