Korean-Inspired Bulgogi Chicken with Lemony Rice and Roasted Carrots

If you love Korean-inspired flavors, this bulgogi chicken dish is sure to satisfy. Tender chicken cutlets are seared and coated in a savory-sweet bulgogi sauce, then served over fluffy rice brightened with lemon zest and butter. Roasted carrots add a touch of natural sweetness and color to the plate.

This recipe comes together quickly with simple ingredients, making it perfect for a busy weeknight. The combination of tangy lemon, nutty sesame and rich bulgogi sauce creates a balanced meal that feels special without hours of effort.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch-thick rounds. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, spread across entire sheet.) Roast carrots on top rack for 10 minutes (you’ll add the chicken then).
4. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, stir carrots and carefully place seared chicken on opposite side. (For 4 servings, place chicken on a second sheet; roast on middle rack.) Return to top rack; roast until chicken is cooked through and carrots are tender, 10-12 minutes more.
5. When chicken and carrots have 5 minutes left, melt 1 TBSP butter in pan used for chicken over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water.
6. Fluff rice with a fork. Stir in half the lemon zest (add more if you like), 1 TBSP butter and a squeeze of lemon juice; season with salt and pepper. Thinly slice chicken crosswise. Divide rice, chicken and carrots between plates. Drizzle chicken with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust cooking time and water according to package directions, as brown rice takes longer to cook.

What can I use instead of bulgogi sauce?

A mix of soy sauce, brown sugar, sesame oil, garlic and ginger can mimic bulgogi flavor. 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 microwave or skillet with a splash of water to refresh the sauce.