One Pan Korean BBQ Chicken (Printable Version)

All-in-one skillet meal with marinated chicken, rice, and vegetables in Korean BBQ sauce.

# What You 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

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

# How to Make It:

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 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 carrots to the skillet. Sauté for 2-3 minutes until vegetables begin to soften and develop slight color.
04 - Stir in 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 liquid is fully absorbed.
06 - Remove from heat and keep covered for 5 minutes to allow rice to settle. Fluff gently with a fork to separate grains.
07 - Top with sliced green onions and toasted sesame seeds. Serve hot accompanied by kimchi or pickled vegetables if desired.

# Expert Advice:

01 -
  • The sauce caramelizes beautifully against the hot pan, creating those sticky, sweet-savory edges that make Korean BBQ so addictive
  • Everything cooks in one skillet, so you get maximum flavor with minimum cleanup
  • The rice absorbs all that marinade goodness while steaming, becoming impossibly flavorful on its own
02 -
  • Don't skip the resting period after cooking, it lets the rice finish absorbing moisture and prevents gummy texture
  • Low and slow simmering is better than rushing it, rushing leads to burnt bottom and undercooked rice
  • The rice should be rinsed thoroughly, excess starch makes this dish gluey instead of fluffy
03 -
  • Prep all your ingredients before you start cooking, the process moves quickly once the pan is hot
  • If your skillet doesn't have a tight-fitting lid, use a baking sheet to cover it
  • Letting the pan get properly hot before adding the chicken creates better browning and flavor development

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