One Pan Korean BBQ Chicken and Rice (Printable)

Tender chicken in Korean BBQ sauce with fluffy rice and vegetables, all cooked in one skillet for easy weeknight dining.

# 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

# Directions:

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 and oils 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 rice to settle. Uncover and fluff gently with a fork to separate grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve immediately while hot, accompanied by kimchi or pickled vegetables if desired.

# Helpful Tips:

01 -
  • The marinade does double duty as a seasoning for the entire dish, meaning less cleanup and more flavor in every bite
  • Everything cooks in one pan, so you get that perfect crispy rice bottom without having to own a traditional Korean stone pot
02 -
  • If your rice isn't quite done after 25 minutes, splash in a couple tablespoons of water and cover for another 5 minutes
  • The crispy rice layer at the bottom is intentional, it's the best part, so don't be afraid to let it sizzle a bit
03 -
  • Use a pan with a tight-fitting lid to trap all that steam for perfectly cooked rice
  • Don't lift the lid during those 20 minutes of simmering, you'll lose essential steam

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