One Pan Korean BBQ Chicken Rice (Print version)
Tender chicken, fluffy rice, and fresh vegetables simmered in Korean BBQ sauce for a complete meal in one skillet.
# 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 - Combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a medium bowl. Let marinate for at least 10 minutes to absorb 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 color.
04 - Stir in the rinsed rice, mixing thoroughly to coat grains with pan juices and distribute evenly.
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. Fluff rice gently with a fork.
07 - Top with sliced green onions and toasted sesame seeds. Serve immediately with kimchi or pickled vegetables on the side.
# Expert advice:
01 -
- The rice cooks right in the skillet, absorbing all that sweet and savory marinade flavor
- Everything happens in one pan, so you spend less time washing dishes and more time eating
02 -
- Resist the urge to lift the lid while the rice simmers, that steam is doing important work
- If your rice is still crunchy after 25 minutes, add 2 tablespoons of water and cook 5 more minutes
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Keep a splash of water handy in case the rice absorbs liquid too quickly