This Korean Chicken Bulgogi and Broccoli is a super flavorful, easy sheet pan recipe perfect for meal prep and dinner any night of the week! Bulgogi is a marinated meat dish typically using thinly sliced beef. However, substituting thinly sliced chicken, or pork for that matter, is totally legit. And, drizzling on a creamy, tangy Yum Yum Sauce puts this chicken and rice bowl over the top.
Remember to PIN THIS to save the recipe for later!
Key Ingredients & Substitutions
The first thing to do to get this recipe rolling is grab a small bowl or mason jar to make the marinade for the chicken. All of the ingredients are simply whisked or shaken until completely combined. The key component is Korean chili paste called Gochujang (gōe-choo-jang). It’s thick and spicy with an earthy flavor that you can add more or less of depending on your gang’s heat tolerance.
If you have trouble finding it, sriracha is a worthy substitute. The marinade is rounded out with soy sauce, rice vinegar, honey, sesame oil, garlic, fresh ginger and sesame seeds. Pour just enough over the chicken to cover so you’ll have plenty to pass around when serving and for a future use.
Prep & Steps
Let the chicken marinate at least twenty minutes and up to two hours. Prep the broccoli, peppers and onion in the meantime. And feel free to change up the veggies with whatever you have on hand. When ready, place the vegetables on one side of an extra-large rimmed sheet pan and the chicken on the other in a single layer. Then pop into the oven!
After just about twenty minutes or so you’ll have tender chicken and slightly charred veggies ready to go over fluffy rice or quinoa.
But before we build our bowls, let’s chat a sec about that yum yum sauce and garnishes. In addition to the reserved marinade, adding either store-bought or homemade yum yum sauce, aka Japanese steakhouse sauce, brings more delicious dimension. Fresh basil, cilantro and thinly sliced green onions cut diagonally adds further flavor and flare.
Begin building your bowl with a base of rice, quinoa, Asian noodles, or pass on these altogether if sticking to low-carb diet. If not, you’ll love how the sauces are absorbed into the bottom of the bowl. There’s no need to order takeout when you have a quick, easy, super delish recipe like this in your rotation. Cheers, friends!! xx, Kim
More Sheet Pan Faves!
These are recipes meant to be enjoyed any night of the week!
- Roasted Salmon & Broccoli with Soy-Mustard Glaze
- Herb and Peach Glazed Chicken with Sweet Potatoes & Red Onion
- Roasted Halibut with Green Beans and Shiitakes
- Buffalo Chicken Nachos
- Cod Asparagus & Fennel Packets
- Spice-Rubbed Pork Tenderloin with Balsamic Glazed Root Vegetables
- Spicy Adobo Chicken Fajitas
Korean Chicken Bulgogi and Broccoli
- Extra-large, rimmed baking sheet
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup honey or agave
- 1 ½ tablespoons Gochujang (Korean chili paste)
- 1 tablespoon chili sauce
- 1 tablespoon sesame oil
- 4 teaspoons minced garlic, divided
- 2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame seeds, plus extra for garnish
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch thick strips
- 12 ounces broccoli, cut into florets
- 2 bell peppers (red, yellow or orange), cut into strips
- 1 medium yellow or red onion, peeled, halved and thinly sliced
- 1 tablespoon olive oil
- Kosher salt and pepper
- 3-4 cups cooked white or brown rice
- yum yum sauce, fresh basil, cilantro and thinly sliced green onion, for serving
- Preheat oven to 400 degrees F.
- In a small bowl or mason jar, add the soy sauce, vinegar, honey, Gochujang, chili sauce, sesame oil, 2 teaspoons garlic, ginger and sesame seeds. Whisk or shake ingredients until well combined. (Can be made 5 days ahead. Keep refrigerated.)
- Place chicken in a medium bowl or resealable plastic bag. Pour enough marinade over to cover and reserve the rest for serving or another use.
- Let chicken sit at room temperature while prepping other ingredients.
- On one half of an extra-large, rimmed baking sheet, toss the broccoli, peppers and onion with olive oil and sprinkle with remaining garlic and a pinch of salt and pepper.
- Arrange chicken slices on the other half of the baking sheet in a single layer.
- Bake 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- To serve, divide rice among bowls and top with chicken and vegetables.
- Garnish with sesame seeds, basil, cilantro and green onion, and drizzle with reserved marinade and yum yum sauce, as desired. Enjoy!
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!