One Pan Korean BBQ Chicken Rice (Print Version)
Tender Korean BBQ chicken with fluffy rice and vegetables in one skillet
# What You'll Need:
→ Proteins
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 4 tablespoons Korean BBQ sauce (bulgogi or similar)
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon 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 tablespoon toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving
# How-To Steps:
01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. Let marinate for at least 10 minutes to infuse 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, 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 the rice gently with a fork before serving.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot, accompanied by kimchi or pickled vegetables if desired.
# Expert Tips:
01 -
- The rice cooks directly in the Korean BBQ marinade, absorbing all those sweet and savory flavors so every bite tastes incredible
- Everything happens in one pan, which means maximum flavor with minimum cleanup—my weeknight saving grace
02 -
- Rinse your rice until the water runs clear—this prevents gummy rice and ensures each grain stays separate and fluffy
- Resist the urge to peek while the rice simmers—every time you lift the lid, you release steam and extend the cooking time
- The 5-minute resting period is non-negotiable—jumping straight to fluffing will give you mushy, uneven rice
03 -
- If your rice is still crunchy after 25 minutes, add 2 tablespoons of water, cover again, and cook for 5 more minutes
- A toasted sesame seed finish makes all the difference—toast them in a dry pan for 30 seconds before sprinkling on top