One Pan Korean BBQ Chicken Rice (Printable Version)

Savory glazed chicken with rice and vegetables in a single skillet for effortless weeknight dining.

# Ingredient List:

→ 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

# How to Make:

01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. Marinate for at least 10 minutes.
02 - In a large, deep nonstick skillet or pan with a lid, heat a splash of oil over medium-high heat. Add marinated chicken and cook for about 3-4 minutes until lightly browned.
03 - Add onion, bell pepper, and carrots. Sauté for another 2-3 minutes until starting to soften.
04 - Stir in the rinsed rice and mix well to coat the grains.
05 - Pour in chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
06 - Remove from heat and let rest (covered) for 5 minutes. Fluff with a fork.
07 - Top with green onions and sesame seeds. Serve hot, with optional kimchi or pickled veggies.

# Expert Tips:

01 -
  • Everything cooks together so cleanup is literally just one pan and a cutting board
  • The rice absorbs all that Korean BBQ flavor while steaming, making every bite taste like it took hours to develop
02 -
  • Dont be tempted to lift the lid while the rice is simmering or youll lose the steam that cooks it evenly
  • The resting period after cooking is not optional—it lets the rice firm up slightly so it doesnt turn gummy when you fluff
03 -
  • Use the deepest skillet you have or a wide pot—this dish bubbles up when it first starts boiling
  • If the rice isnt fully cooked after 25 minutes, add 2 tablespoons of water, cover again, and cook 5 more minutes

Go Back