Chicken, Main Dish, Recipes

Korean BBQ Chicken and Broccoli

Print Friendly

I found this recipe at, except it was supposed to be a marinade for chicken that you could grill. Well, when I came across the recipe, I only had about 45 minutes before dinner time, so I kind of tweaked it so that we could eat it within the hour. The whole family loved it- my husband even said this is in his top 5 favorite meals. And . . . everyone ate all their veggies! That never happens! 

1/2 cup white sugar
1 cup soy sauce (low sodium is fine)
1 cup water
1 tsp onion powder
1 tsp ground ginger
1 Tbsp lemon juice
1 tsp red pepper flakes (I promise this doesn’t make it too hot- it just adds the tiniest kick and lots of flavor!)
1 tsp minced garlic
Sesame seeds
10 chicken tenderloins (boneless, skinless)
Steamed broccoli
Cooked rice

Cut chicken into bite-sized pieces and spread out in a single layer in a 7×11″ pan.
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
Remove mixture from heat and whisk in lemon juice and red pepper flakes.
Pour mixture over chicken. Cover pan with foil and bake at 350 degrees for 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
When finished cooking, drain some of the leftover juices into a saucepan. Heat up and add cornstarch to make a thicker sauce.
Add steamed broccoli to chicken in the pan and mix gently.
Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
(This also works great with pork!!)

Enjoy! :)

Linking to these parties . . .

Tidy Mom

Use ← → keys to browse posts
Related Posts Plugin for WordPress, Blogger...


  1. says

    Made this tonight! We loved it! My 5, 3 and 1 year olds cleaned their plates! Thanks for sharing! P.S. You were right about the red pepper flakes too – they were perfect in this recipe.

    • says

      Not a stupid question at all! I just mean the boneless, skinless chicken tenderloins. I will change it in the recipe so there isn’t any confusion! Thanks!

    • says

      No problem! I couldn’t tell in the picture, but figured it would be skinless! Thank you so much. :) I am making tonight for dinner for my fiancé and I and I cannot wait to taste!!! Mmm. :)

  2. Michele says

    I LOVE you girls so so much! I love your recipes, I make this recipe and amp up all the flavors because my husband is a just that way….but I’m at a loss why this is called BBQ Chicken LOL ! This should be called Korean Baked Ginger Chicken Which Is Addicting….But it’s awesomely delicious, we just tweak a bit as I mentioned by doubling the recipe/spices and use chicken thigh with all the yucky fat cut off.

    BTW, I make extra sauce from the beginning and leave it some aside to immediately make the serving sauce with the cornstarch from the get go. Makes life easier. Added tip: Be sure to mix the corn starch with water dissolve completely THEN add slowly to very hot nearly boiling water/sugar/soy sauce mixture etc. Makes the house smell amazing, sesame seeds are optional around here. :)

  3. Gabriela Jasmin says

    Recently, I have been trying different recipes in order to build up our dinner rotation. This one not only made it on to the list, but its definitely a new found fave! I am not one to veer off the recipe in the slightest, so I followed every measurement to the T. It came out perfect!!! SO delicious. My boyfriend loved it too. He’s not fond of spicy foods, but he even agreed that it had the perfect amount of kick to it. Thank you for such a great meal! ^.^

  4. Leanne B says

    Normally I love all of your recipes but I found this one to be pretty bland. It mostly just tasted like chicken baked in soy sauce. :( I think the spice measurements need to be at least doubled.

Leave a Reply

Your email address will not be published. Required fields are marked *

five + = 11