Korean BBQ Chicken and Rice (Printable)

Tender Korean BBQ chicken with fluffy rice and vegetables in one easy 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

# How-To Steps:

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 with a lid over medium-high heat. Add marinated chicken and cook for 3-4 minutes until lightly browned on all sides.
03 - Add diced onion, sliced bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and release their aroma.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the flavorful pan juices and marinade.
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 hot, accompanied by kimchi or pickled vegetables if desired.

# Helpful Tips:

01 -
  • The marinade transforms humble chicken thighs into something that tastes like it simmered for hours
  • Clean-up is practically non-existent since everything cooks in one pan
  • The combination of sweet, salty, and umami hits every craving at once
02 -
  • Resist the urge to lift the lid while the rice simmers or you will release the steam needed to cook the grains through
  • Rinse your rice until the water runs clear or you will end up with gummy, sticky results instead of fluffy grains
  • The rice will continue absorbing liquid as it rests, so do not worry if a tiny bit of liquid remains when you turn off the heat
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Prep all ingredients before you start cooking because once the pan hits the heat, everything moves quickly

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