One Pan Korean BBQ Chicken and Rice (Print Version)

All-in-one skillet meal featuring Korean BBQ chicken, vegetables, and fluffy rice for an easy weeknight dinner.

# What You Need:

→ 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 (optional)

13 - 2 green onions, sliced
14 - 1 tbsp toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving

# Directions:

01 - Combine chicken pieces with Korean BBQ sauce, soy sauce, sesame oil, honey, minced garlic, and grated ginger in a medium bowl. Let marinate for at least 10 minutes to absorb flavors.
02 - Heat a splash of oil in a large, deep nonstick skillet or pan with a lid over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until lightly browned on all sides.
03 - Add diced onion, sliced bell pepper, and julienned 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 cooking juices and ensure even distribution.
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 the covered pan rest for 5 minutes to allow rice to settle. Fluff 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 Tips:

01 -
  • Everything cooks in one pan, so cleanup is practically nonexistent
  • The marinade doubles as the cooking sauce, infusing every grain of rice with incredible flavor
  • Ready in under an hour but tastes like it simmered all day
02 -
  • If your rice is still crunchy after 25 minutes, add another 1/4 cup of broth and cook for 5 more minutes—different brands absorb liquid differently
  • The rice at the bottom of the pan might get a little crispy and browned—that's actually the best part, like Korean nurungji
  • Don't use extra-long grain rice here—it won't absorb the sauce properly and you'll end up with flavorless grains
03 -
  • Rinse your rice until the water runs clear—this removes excess starch and prevents gummy rice
  • Letting the cooked dish rest covered for that full 5 minutes is non-negotiable for perfect texture

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