One Pan Korean BBQ Chicken and Rice (Printer-friendly)

A complete skillet meal featuring Korean-style marinated chicken, rice, and fresh vegetables ready in under an hour.

# 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 pieces with 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 diced onion, sliced bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the savory sauce and vegetable mixture.
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 Hints:

01 -
  • The rice absorbs all those Korean BBQ flavors while steaming, so every grain is packed with savory-sweet goodness
  • Everything cooks in one skillet, meaning less time washing dishes and more time eating
02 -
  • Dont skip the resting period after cooking—lifting the lid too early releases steam and makes the rice gummy
  • If the rice isnt fully cooked after 25 minutes, add 2 tablespoons of water, cover again, and cook for 5 more minutes
03 -
  • Use a skillet with a tight-fitting lid—steam escapes easily from loose lids and affects how the rice cooks
  • Let the pan get properly hot before adding the chicken so it gets that nice sear instead of steaming in its own juices

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