Korean-style BBQ chicken and rice

Get the BBQ cranked up and prepare this flavour-packed chicken dish. With a delicious Korean-style marinade and colourful bursts of fresh vege strips, it's an exciting recipe that is so simple to create.

  • 30 mins cooking plus chilling
  • Serves 4
  • Print


  • 600 g chicken thigh fillets, cut into thick strips
  • 1/4 cup peanut oil
  • 1 medium red onion, cut into 6 wedges
  • 1/2 small cabbage, chopped
  • 450 g of microwave white rice
  • 3 spring onions, cut into long, thin strips
  • 1 medium carrot, cut into long, thin strips
  • 4 tsp white sesame seeds, toasted
Sesame chilli sauce
  • 1/3 cup soy sauce
  • 2 tsp sesame oil
  • 2 tsp sambal oelek
  • 3 cloves garlic, crushed
  • 2 tbsp brown sugar


  • 1
    Make Sesame Chilli Sauce (see below). Pour half the sauce over the chicken in a medium bowl; mix well to coat. Cover; refrigerate for 30 minutes.
  • 2
    Meanwhile, drizzle 1 tablespoon of the oil on a heated barbecue flat plate or wok over medium-high heat. Cook red onion and cabbage, in two batches, stirring, for 5 minutes or until vegetables are just tender. Transfer to a large bowl.
  • 3
    Drizzle flat plate with another tablespoon of the oil, then add undrained chicken; cook, stirring, for 2 minutes or until just cooked. Add remaining sauce and oil, rice, half the spring onion, then the cabbage mixture; cook, stirring for 3 minutes or until heated through.
  • 4
    Serve rice mixture topped with remaining spring onion and carrot; sprinkle with sesame seeds.
Sesame chilli sauce
  • 5
    Combine ingredients in a small jug.


Sambal oelek is an Indonesian hot chilli paste made from chillies, salt and vinegar. Some versions contain onion, citrus juice and shrimp paste. You can find it in the international aisle of the supermarket.