Korean BBQ Chicken and Rice (Printable)
A flavorful skillet meal with marinated chicken, vegetables, and rice cooked together in one pan.
# What You 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
13 - 2 green onions, sliced
14 - 1 tablespoon toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving
# How To Make:
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 absorb 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 to 4 minutes until lightly browned.
03 - Add onion, bell pepper, and carrots to the skillet. Sauté for 2 to 3 minutes until vegetables begin to soften.
04 - Stir in the rinsed rice, mixing thoroughly to coat all grains with the pan juices and flavors.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until rice is tender and liquid is fully absorbed.
06 - Remove from heat and let rest covered for 5 minutes. Fluff the rice with a fork to separate grains.
07 - Top with green onions and sesame seeds. Serve hot, accompanied by kimchi or pickled vegetables if desired.
# Expert Hints:
01 -
- The rice absorbs all those marinade flavors while it steams, creating pockets of sweet and savory in every single bite
- Cleanup consists of exactly one pan and maybe a cutting board, leaving you more time to actually enjoy your evening
02 -
- Rinse your rice until the water runs clear or your final dish will turn out gummy and disappointing
- Resist the urge to peek while the rice simmers, that steam needs to stay trapped to cook properly
03 -
- If your rice is still crunchy after 25 minutes, add 2 tablespoons of water, cover again, and cook for 5 more minutes
- Use a wide pan rather than a tall pot, more surface area means better rice texture and more caramelized bits