Korean BBQ Chicken and Rice (Print Version)

Tender Korean BBQ chicken with fluffy rice and vegetables in one skillet.

# What You 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

# Directions:

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 to develop flavors.
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 on all sides.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and develop slight color.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the cooking juices and evenly distribute with chicken and vegetables.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, 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 to allow moisture to redistribute. Uncover and fluff rice gently with a fork.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot, accompanied by kimchi or pickled vegetables if desired.

# Insider Tips:

01 -
  • Everything cooks in one pan so cleanup is literally just washing the skillet and maybe a cutting board
  • The rice absorbs all that incredible Korean BBQ flavor while it steams with the chicken
  • Prep takes fifteen minutes then you just let it simmer while you catch up on your day
02 -
  • Do not lift the lid while the rice is simmering because that trapped steam is what cooks the rice evenly
  • Letting the pan rest off the heat for those five minutes is actually crucial for perfect texture
03 -
  • Double the recipe and freeze half for those nights when cooking anything at all feels impossible
  • If your rice is still crunchy after the cooking time add just two tablespoons more broth and cook five minutes longer

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