One Pan Korean BBQ Chicken (Print View)

All-in-one skillet with Korean BBQ chicken, vegetables, and jasmine rice

# Ingredient List:

→ 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 - 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 Advice:

01 -
  • Everything cooks in one pan, meaning minimal cleanup and maximum flavor absorption
  • The rice soaks up all that Korean BBQ goodness while steaming perfectly alongside the chicken
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Dont lift the lid while the rice is simmering or you will lose the steam needed to cook it through properly
  • The rice will continue absorbing liquid even after you turn off the heat, which is why that resting period is non-negotiable
03 -
  • Rinse your rice until the water runs clear to remove excess starch and prevent gummy results
  • Use a skillet with a tight-fitting lid to trap all the steam for perfectly cooked rice

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