Korean BBQ Chicken and Rice (Printable)
One-skillet Korean BBQ chicken with tender meat, fluffy rice, and crisp vegetables in savory sauce.
# What you need:
→ Proteins
01 - 1.1 lb boneless skinless chicken thighs, cut into 1-inch pieces
→ Marinade & Sauce
02 - 4 tbsp Korean BBQ sauce (bulgogi style)
03 - 2 tbsp soy sauce
04 - 1 tbsp sesame oil
05 - 1 tbsp honey
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
→ Vegetables
08 - 1 small yellow onion, diced
09 - 1 red bell pepper, sliced into strips
10 - 1 cup carrots, julienned
→ Grains & Liquids
11 - 1 cup jasmine rice, rinsed and drained
12 - 2 cups low-sodium chicken broth
→ Garnishes
13 - 2 green onions, thinly sliced
14 - 1 tbsp sesame seeds, toasted
15 - Kimchi or pickled vegetables for serving
# Directions:
01 - In a medium mixing bowl, whisk together Korean BBQ sauce, soy sauce, sesame oil, honey, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Allow to marinate at room temperature for 10-15 minutes.
02 - Heat a large deep skillet or pan over medium-high heat with a light drizzle of oil. Remove chicken from marinade, reserving excess liquid. Sear chicken pieces for 3-4 minutes until golden brown on edges.
03 - Add diced onion, bell pepper strips, and julienned carrots to the pan. Sauté for 2-3 minutes until vegetables begin to soften and onions turn translucent.
04 - Stir in rinsed jasmine rice, coating grains thoroughly with pan juices and rendered fat. Toast for 1 minute until rice appears slightly translucent at the edges.
05 - Pour in chicken broth and reserved marinade. Bring mixture to a rolling boil, then immediately reduce heat to low. Cover tightly with lid and simmer for 20-25 minutes until liquid is absorbed and rice is tender.
06 - Remove pan from heat source. Keep lid secured and let rest for 5 minutes to allow moisture to redistribute. Remove lid and fluff rice gently with a fork.
07 - Transfer to serving plates or serve family-style directly from skillet. Top generously with sliced green onions and toasted sesame seeds. Accompany with kimchi or pickled vegetables on the side.
# Expert Tips:
01 -
- Everything cooks in a single pan which means minimal cleanup and maximum flavor development as the rice absorbs the marinade.
- The marinade does double duty, seasoning the chicken first then infusing every grain of rice with that addictive sweet and savory Korean BBQ profile.
02 -
- Resist lifting the lid during simmering because each peek releases steam and interrupts the cooking process, leading to unevenly cooked rice.
- Rinse your rice until the water runs clear or you will end up with gummy texture instead of fluffy separate grains.
03 -
- Double the marinade ingredients and freeze half with raw chicken for a dinner that comes together in twenty minutes on busy nights.
- Letting the finished dish rest those five minutes before fluffing makes the difference between restaurant quality rice and a gummy mess.