Korean BBQ Chicken and Rice (Print version)

Tender Korean-style chicken with fluffy rice and vegetables in one skillet

# What goes in:

→ 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

# Cooking steps:

01 - Combine chicken, Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a medium bowl. Marinate for at least 10 minutes to allow flavors to penetrate the meat.
02 - Heat a splash of oil in a large, deep nonstick skillet or pan with a 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 and develop slight color.
04 - Stir in the rinsed rice, mixing thoroughly to coat each grain with the cooking juices and distribute evenly throughout the pan.
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 all liquid has been absorbed.
06 - Remove from heat and let stand covered for 5 minutes to allow moisture to redistribute. Uncover and fluff rice gently with a fork.
07 - Top with sliced green onions and toasted sesame seeds. Serve immediately while hot, accompanied by kimchi or pickled vegetables if desired.

# Tips from flavorandfeast:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The rice absorbs all those sweet and savory Korean BBQ flavors while it steams
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Rinse your rice until the water runs clear or the final dish will be gummy
  • Do not lift the lid while the rice simmers or you will lose the steam needed for fluffy grains
  • Let the pan rest covered after cooking or the rice will be sticky and clumpy
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Use a pan with a tight fitting lid or the rice will never steam properly

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