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–+ servings
Korean BBQ Chicken and Rice

Savory Korean BBQ Chicken and Rice for Busy Weeknights

A quick and delicious Korean BBQ Chicken and Rice recipe, packed with flavor and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Feel free to use chicken breasts for a lighter option.
  • 1/2 cup Korean BBQ Sauce Any bulgogi sauce is a suitable substitute.
  • 1 tablespoon Soy Sauce Opt for low-sodium varieties for less salt.
  • 1 tablespoon Sesame Oil Olive oil can replace it for a lighter taste.
  • 1 tablespoon Honey Maple syrup serves as a good vegan substitute.
  • 3 cloves Garlic (minced) Always prefer fresh garlic over powdered.
  • 1 tablespoon Fresh Ginger (grated) Ground ginger can provide a similar flavor.
For the Vegetables
  • 1 medium Onion (diced) Shallots are a milder alternative.
  • 1 medium Red Bell Pepper (sliced) Any bell pepper works great.
  • 2 medium Carrots (julienned or thinly sliced) Substitute with snap peas or zucchini if preferred.
For the Rice
  • 1 cup Jasmine or Short-Grain White Rice Brown rice can be used but requires adjustments.
  • 1.5 cups Chicken Broth or Water Vegetable broth can substitute for a vegetarian option.
For Garnishing
  • 2 tablespoons Green Onions (sliced) Chives can be a nice substitute.
  • 1 tablespoon Toasted Sesame Seeds Feel free to omit if you don’t have any.
Optional Serve With
  • Kimchi or Pickled Vegetables Suggested for serving.

Equipment

  • large bowl
  • large skillet or deep pan

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine boneless, skinless chicken thighs with Korean BBQ sauce, soy sauce, sesame oil, honey, minced garlic, and grated ginger. Mix well and marinate for at least 30 minutes.
  2. Heat a large skillet over medium-high heat, add the marinated chicken thighs, and sear for about 5-7 minutes until well browned. Ensure temperatures reach 165°F (75°C). Remove and set aside.
  3. In the same skillet, add a splash of sesame oil if needed, then toss in the diced onions, sliced red bell peppers, and julienned carrots. Stir-fry for 4-5 minutes until softened.
  4. Add rinsed jasmine rice to the skillet, stir to combine, and pour in chicken broth. Bring to a gentle boil and reduce to a simmer, cooking covered for 15-20 minutes.
  5. Once the rice is cooked, fluff everything together with a fork, adjust seasoning if necessary, and serve hot garnished with green onions and sesame seeds.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 50gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 110IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

For the best flavor, marinate chicken thighs overnight in BBQ sauce. Slice veggies thin for even cooking. Monitor rice liquid while simmering to prevent burning.

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