One Pan Korean BBQ Chicken Rice (Printable)

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

# What you'll need:

→ 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 (optional)

13 - 2 green onions, sliced
14 - 1 tablespoon toasted sesame seeds
15 - Kimchi or pickled vegetables, for serving

# Directions:

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.
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, 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 flavorful cooking juices and oils.
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. Uncover and fluff rice with a fork.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot, accompanied by kimchi or pickled vegetables if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so cleanup is literally just rinsing out your skillet and calling it done
  • The chicken stays impossibly tender while soaking up all that Korean BBQ flavor
  • You get protein, vegetables, and rice in a single bowl—no need for extra sides
02 -
  • Do not lift the lid while the rice is cooking—every time you do, you let out steam and extend the cooking time
  • If your rice is still crunchy after 25 minutes, add 2 tablespoons of water and cook for 5 more minutes
  • The resting period is not optional, it allows the moisture to redistribute evenly throughout the dish
03 -
  • If you like heat, add gochujang to the marinade or serve with chili crisp on the table
  • Short-grain rice will give you a more sticky, authentic texture while jasmine stays fluffy and separate

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