Korean BBQ Chicken with Brown Rice

VH Sauces

They excite your dinner!

Don’t believe me, well—check it out! I had the opportunity to test out one of VH’s new sauces to make a special dish.

My family loves Asian food and as much as I’d like to, we don’t have it often enough. You can’t go wrong with a good stir-fry, and the saucier and more flavorful the better.

This stir-fry takes less than 15 minutes to make, especially if you’ve steamed your rice beforehand.

We used brown rice but, if you prefer, you can use the traditional white rice with this meal.

Exciting Night at our House

My package included one bottle of Korean BBQ VH Sauce and a family favorite, VH Soya Sauce. Along with them, came tons of family activities, coloring books, and games to keep us busy for a night of good food, fun, and memories.

You Will Need:

• 3 chopped chicken breasts
• 1 sliced green pepper
• 1/2 cup green beans
• 1 teaspoon onion powder
• 2 cloves of minced garlic
• 1 tablespoon olive oil
• 1/2 teaspoon Paprika
• salt and pepper to taste
• 4 cups pre-steamed brown rice (jasmine rice or your choice)

Prep-Time: 15 minutes 

Serves: 4-5

Start Grilling

Prep your ingredients: Make sure your chicken is chopped, vegetables are sliced, and rice is pre-steamed and set aside.

Heat the wok: Add 1 tablespoon of olive oil to a wok or large non-stick skillet over medium-high heat. Let it heat until shimmering.

Cook the chicken: Add the chopped chicken to the wok. Season with salt, pepper, onion powder, and paprika. Stir-fry for 5–6 minutes, or until the chicken is browned and fully cooked through.

Add garlic and vegetables: Toss in the minced garlic, green peppers, and green beans. Stir-fry for another 3–4 minutes until the veggies are just tender but still have some crunch.

Pour on the Excitement

Add in your VH Korean BBQ Sauce to taste. As you can see, we were pretty liberal with the sauce, as the girls love tangy stir-fry.

Sauce it up: Reduce heat to medium and pour in the VH® Korean BBQ Sauce. Stir to coat everything evenly and let it simmer for 2–3 minutes so the flavors can meld and the sauce thickens slightly.

If you’ve never tried VH’s Korean BBQ sauce, VH describes it as a tangy sauce with hints of ginger, soy, and sesame will have you licking your fingers to savor every last bit of flavor.

It makes a mouthwatering marinade, and you can also reach for it whenever you turn on the BBQ.

You’re Ready to Serve

If you have a rice cooker, just serve your desired amount of rice in a bowl or plate and top with the stir-fry. It’s that simple and tantalizing to your taste buds indeed!

Serve: Spoon the stir-fry over bowls of warm brown rice or jasmine rice. Garnish with green onions or sesame seeds if desired.

I don’t promise you won’t go back for seconds because you probably will!

You can top your stir-fry and rice with more VH Soya Sauce if you enjoy a saltier dish. You can see Hubby loving his Soya Sauce here.

This Korean BBQ Chicken Stir-Fry is proof that weeknight dinners don’t have to be boring. It’s packed with flavor, comes together fast, and is versatile enough to make your own.

With tender chicken, crisp veggies, and sweet-savory BBQ sauce, this dish is sure to become a regular favorite.

For more information and to see other delicious recipes that you can make with an array of tasty VH Sauces, please visit VH on Facebook, here.

How do you excite your dinner?

Let me know, til next time–cheers m’deres!

Continue to Content

Yield: 4

Korean BBQ Chicken Stir-fry

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

If you're craving bold flavors and a dish that’s both sweet and savory with a touch of spice, this Korean BBQ Chicken is the perfect recipe to try. Inspired by the rich, smoky notes of traditional Korean barbecue, this dish is made easy with the help of ready-to-use sauces, making it ideal for busy weeknights or casual entertaining. Whether you're grilling outdoors or using your oven, this flavorful chicken pairs beautifully with steamed rice, crisp lettuce wraps, or simple sautéed vegetables. It’s a crowd-pleaser that’s sure to become a regular in your meal rotation.

Print

Ingredients

• 3 chicken breasts, chopped into bite-sized pieces
• 1 sliced green bell pepper
• ½ cup green beans, trimmed
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• ½ bottle (approx. 170 mL) VH® Korean BBQ Sauce
• 4 cups pre-steamed brown rice (or jasmine rice)

Instructions

1. Prep your ingredients: Make sure your chicken is chopped, vegetables are sliced, and rice is pre-steamed and set aside.
2. Heat the wok: Add 1 tablespoon of olive oil to a wok or large non-stick skillet over medium-high heat. Let it heat until shimmering.
3. Cook the chicken: Add the chopped chicken to the wok. Season with salt, pepper, onion powder, and paprika. Stir-fry for 5–6 minutes, or until the chicken is browned and fully cooked through.
4. Add garlic and vegetables: Toss in the minced garlic, green peppers, and green beans. Stir-fry for another 3–4 minutes until the veggies are just tender but still have some crunch.
5. Sauce it up: Reduce heat to medium and pour in the VH® Korean BBQ Sauce. Stir to coat everything evenly and let it simmer for 2–3 minutes so the flavors can meld and the sauce thickens slightly.
6. Serve: Spoon the stir-fry over bowls of warm brown rice or jasmine rice. Garnish with green onions or sesame seeds if desired.

Notes

High Heat is Key: Wok cooking requires quick movement and high heat — keep your ingredients moving to avoid burning.

Customize Your Veggies: Feel free to swap in broccoli, snap peas, or carrots depending on what you have on hand.

Meal Prep Friendly: Store leftovers in airtight containers for up to 4 days — a great option for weekday lunches.

Extra Heat? Add a drizzle of sriracha or a pinch of red pepper flakes if you like things spicy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  CUCKOO Rice Cooker 6 Cup Uncooked / 12 Cup Cooked, Modern Fuzzy Logic Rice Cooker Small with Delay Timer & Keep Warm Setting, Versatile Food Steamer for Cooking, Non-Stick Inner Pot, Gray (CR-0675FG)
• 
  Tramontina Professional 10-Inch Non Stick Frying Pan
• 
  VH Korean BBQ Stir Fry Sauce, 355ml/12oz., Jar {Imported from Canada}

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Nancy Polanco

Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela and partner and best friend to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.