One Pan Korean BBQ Chicken (Printable version)

All-in-one skillet featuring marinated chicken, jasmine rice, and colorful vegetables in a savory Korean-inspired sauce.

# List of ingredients:

→ 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

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, 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 3-4 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.
04 - Stir in the rinsed rice, mixing thoroughly to coat all grains 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 liquid is fully absorbed.
06 - Remove from heat and let stand covered for 5 minutes to allow moisture to redistribute. Fluff rice 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 Advice:

01 -
  • Everything cooks together in one pan, so the rice absorbs all those delicious Korean BBQ flavors while you do something else
  • The chicken comes out impossibly tender, and the vegetables stay crisp-tender instead of mushy
  • You probably have most of these ingredients sitting in your pantry right now
02 -
  • Rinse your rice until the water runs completely clear, otherwise the final dish will be gummy instead of fluffy
  • Do not lift the lid while the rice is simmering or you will let out steam and throw off the cooking time
  • The pan needs to be deep enough that the liquid does not boil over when it reaches a boil
03 -
  • If your rice is still crunchy after 25 minutes, add 2 to 4 tablespoons more water and cook for another 5 minutes
  • Short-grain rice will give you a stickier, more authentic texture while jasmine stays fluffier

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