One Pan Korean BBQ Chicken Rice (Printable View)

Tender chicken thighs marinated in Korean BBQ sauce, cooked with fluffy rice and fresh vegetables in one skillet for an easy 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 Prepare:

01 - Combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a medium bowl. Marinate for at least 10 minutes to allow flavors to penetrate the meat.
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 onion, bell pepper, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and develop slight color.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the flavorful juices from 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 all liquid has been 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 immediately with kimchi or pickled vegetables on the side.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, meaning minimal cleanup and maximum flavor absorption
  • The marinade doubles as a seasoning base, infusing every grain of rice with that addictive Korean BBQ taste
  • It comes together in under an hour but tastes like you spent all day over the stove
02 -
  • Rinsing your rice until the water runs clear removes excess starch and prevents gummy, clumpy results
  • Letting the pan rest covered after cooking is non-negotiable—the rice needs this time to reabsorb moisture and firm up slightly
  • If you hear sizzling instead of gentle simmering, your heat is too high and the rice might burn on the bottom
03 -
  • If you want crispy rice edges, let it cook undisturbed for the last 5 minutes to develop a golden crust on the bottom
  • Double the marinade ingredients if you want extra sauce for drizzling over the finished dish

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