Easy Korean BBQ Chicken Rice Bowls
A quick and delicious dish featuring chicken thighs cooked in savory Korean BBQ sauce, served over rice with mixed vegetables.
Ingredients
Main ingredients
- 2 cups cooked rice Use white or brown rice
- 1 pound boneless, skinless chicken thighs Thighs ensure juiciness
- 1/2 cup Korean BBQ sauce Store-bought or homemade
- 1 tablespoon vegetable oil For cooking
- 1 cup mixed vegetables e.g., bell peppers, carrots, broccoli
Garnishes
- to taste sesame seeds For garnish
- to taste green onions Sliced, for garnish
Instructions
Cooking
- In a skillet, heat the vegetable oil over medium-high heat.
- Add the chicken thighs and cook for 5-7 minutes, or until golden brown and cooked through.
- Pour the Korean BBQ sauce over the chicken, stirring to coat each piece evenly.
- Cook for an additional 2-3 minutes, ensuring the sauce is heated through.
- Serve the BBQ chicken over the cooked rice, layering on the mixed vegetables.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Store leftovers in airtight containers for up to 3 days. To freeze, portion in separate bags for up to 3 months. For enhanced flavor, marinate the chicken in BBQ sauce for an hour or overnight.