Savory Bulgogi Chicken with Roasted Carrots and Lemony Rice

If you love Korean-inspired flavors, this bulgogi chicken is sure to satisfy. The dish features succulent chicken cutlets coated in a savory-sweet bulgogi sauce, finished with a touch of butter for richness. Paired with tender roasted carrots and fluffy rice brightened with lemon, this meal has a little something for everyone.

It’s an easy weeknight dinner that comes together quickly, using simple ingredients. The combination of sweet and savory notes, along with the fresh citrus, makes this a balanced and delicious plate.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil.
2. Peel and slice the carrots into thin sticks. Toss with olive oil, salt and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. While carrots roast, cook the rice: In a small pot, combine jasmine rice with 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Zest the lemon and squeeze the juice. Set aside. Thinly slice the scallions, separating white and green parts.
5. Pat chicken cutlets dry and season with salt and pepper. Heat cooking oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
6. In the same skillet, reduce heat to medium. Add bulgogi sauce and 2 tablespoons butter. Stir until butter is melted and sauce is slightly thickened, about 1 minute. Return chicken to the skillet, turning to coat in sauce.
7. To the cooked rice, stir in lemon zest, lemon juice (to taste) and a pinch of salt. Fold in the sliced green parts of scallions.
8. Slice the chicken. Serve over lemony rice alongside roasted carrots. Drizzle any remaining sauce from the skillet over the chicken. Garnish with sesame seeds and remaining scallion whites.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with pork cutlets or even thinly sliced beef. Adjust cooking time as needed.

What can I substitute for bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. Adjust sweetness to taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.