One Pan Korean BBQ Chicken Rice (Printable)

Savory Korean-style chicken thighs with vegetables and rice, all cooked together in a single skillet for easy cleanup.

# What You'll 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

# How To Make It:

01 - In a medium bowl, combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger. 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, bell pepper slices, and carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and release their aroma.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the pan juices and marinade.
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.

# Tips from dashanddishes:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time eating
  • The marinade doubles as a seasoning for the entire dish creating layers of flavor
02 -
  • Resist the urge to lift the lid while the rice is cooking or you will lose steam and the rice will not cook through properly
  • Letting the pan rest off the heat for those 5 minutes is the difference between okay rice and restaurant quality rice
03 -
  • Use a pan with a tight fitting lid to trap all that essential steam
  • Prep all your ingredients before you start cooking because once you add the rice you cannot walk away

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