One Pan Korean BBQ Chicken and Rice (Printable Version)

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

# What You Need:

→ Proteins

01 - 1 lb 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 (optional)

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 lid over medium-high heat. Add marinated chicken and cook for 3-4 minutes until lightly browned.
03 - Add onion, 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 grains with pan juices and sauce.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, 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. Fluff rice gently with a fork to separate grains.
07 - Top with green onions and sesame seeds. Serve immediately with kimchi or pickled vegetables on the side.

# Expert Tips:

01 -
  • The rice absorbs all those marinade flavors while steaming, creating the most flavorful base youve ever tasted
  • Everything cooks together in one skillet, meaning maximum flavor with minimum cleanup
02 -
  • Letting the pan rest covered after cooking is non-negotiable—lifting the lid too early makes the rice gummy and uneven
  • Rinsing the rice until the water runs clear removes excess starch, preventing that mushy texture nobody wants
03 -
  • If your rice is still crunchy after the recommended cooking time, add 2-4 tablespoons of water, cover again, and cook for 5 more minutes
  • Using cold chicken broth straight from the fridge slows down the initial cooking, which actually helps the rice cook more evenly and prevents burning at the bottom

Go Back