Korean BBQ Chicken and Rice (Printable)
Savory Korean-style chicken with rice and vegetables in a single skillet for easy weeknight dining.
# 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
# How to Make It:
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 over medium-high heat. Add marinated chicken and cook 3-4 minutes until lightly browned.
03 - Stir in onion, bell pepper, and carrots. Sauté 2-3 minutes until vegetables begin to soften.
04 - Add rinsed rice to the skillet, stirring thoroughly to coat grains with the pan juices and distribute evenly.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 20-25 minutes until rice is tender and liquid is fully absorbed.
06 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork before serving.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot with kimchi or pickled vegetables on the side.
# Expert Advice:
01 -
- The chicken becomes impossibly tender while absorbing that sweet and savory marinade
- Cleanup is so minimal youll feel like you hacked the dinner system
02 -
- Dont skip the resting period or your rice will be gummy instead of fluffy
- Keep the heat low once covered or the bottom will burn before the rice cooks through
03 -
- A wide pan with a tight-fitting lid is your secret weapon for even cooking
- Double the recipe and freeze portions for those impossibly busy weeks