One Pan Korean BBQ Chicken and Rice (Printable version)

All-in-one skillet meal with Korean BBQ chicken, fluffy rice, and colorful vegetables. Easy 50-minute weeknight dinner.

# Ingredient List:

→ 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 develop flavors.
02 - Heat a splash of oil in a large, deep nonstick skillet or pan 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 develop color.
04 - Stir in the rinsed rice, mixing thoroughly to coat the grains with the flavorful cooking juices and distribute evenly throughout the pan.
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 before serving.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot alongside kimchi or pickled vegetables for an authentic Korean dining experience.

# Expert Suggestions:

01 -
  • The marinade doubles as your seasoning sauce, which means half the prep and twice the flavor depth
  • Everything cooks together so the rice absorbs all those sweet, savory Korean BBQ juices while steam does the heavy lifting
02 -
  • Rinse your rice until the water runs clear or youll end up with gummy, sticky results
  • Resist the urge to lift the lid while the rice simmers—steam escape means uneven cooking
03 -
  • Use a wide, deep pan rather than a narrow pot so the rice cooks in a thinner, more even layer
  • Double-check your Korean BBQ sauce ingredients if you need gluten-free—some brands contain wheat

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