Korean BBQ Chicken and Broccoli

This Korean BBQ Chicken and Broccoli is so easy to make and full of flavor. It's one of the only dishes where my kids will gladly eat vegetables, because they taste so yummy in this recipe.

When I was trying to decide what to make for dinner, I came across a recipe for a Korean BBQ marinade.
However,  I only had about 45 minutes before dinner time, so instead of marinating the meat for a couple of hours I had to adjust the time.
I adapted the recipe so that you could throw it in the oven and have dinner on the table in less than hour. The whole family loved it.
In fact, my husband even said this is in his top 5 favorite meals. And everyone ate all their veggies (I think that is a first). That never happens. This recipe is a winner and an answer to mom’s prayers all around the world.

what could i serve with this recipe?

Side dishes are the most tricky part of dinner to me. I am always exhausted after making the main dish, and now they want side dishes? However, we have a few simple dishes that would pair perfectly with this Korean dish.

Here are a few we recommend:

what vegetables could i use instead of broccoli?

This recipe really is so yummy with broccoli, and you really can’t taste the broccoli all that well, because the sauce is strong and tastes delicious.

However, I get that some people see broccoli and just can eat it. If you are looking to replace the broccoli with another vegetable, here is what we recommend:

  • zucchini squash
  • celery
  • asparagus
  • green beans
  • edamame
  • cauliflower
  • stir fry mixture
  • yellow squash

Really any vegetable would work but that is what we recommend. It will taste yummy with any veggie.

I am all about shortcuts and using this steamed broccoli is my go to. It takes minutes to cook, and I don’t have to check up on it.

I love this recipe with chicken, but you could also use pork as well.

To serve, I usually remove it from the pan and put it in a big bowl like this, to allow everyone to serve and scoop themselves.

I love this over rice, but you could also use brown rice, chow mein noodles or quinoa. You could also serve it without any rice.

Related recipe: Love korean dishes? You’ll love our Korean Beef and Rice, too.

looking for more asian inspired dishes? here are a few of our favorite:

Asian Teriyaki Chicken and Stir Fry Veggies
Chinese Chicken Fried Rice
Orange Chicken Wraps
Korean Beef and Rice
Sesame Asian Steak Skewers

Serves: 6

Korean BBQ Chicken and Broccoli

A delicious take on baked chicken - it's full of flavor and is the perfect way to get people to eat their vegetables!

15 minPrep Time

35 minCook Time

50 minTotal Time

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  • 4 boneless skinless chicken breasts
  • 1/2 cup sugar
  • 1 cup soy sauce
  • 1 cup water
  • 1 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger
  • 1 Tablespoon lemon juice
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon sesame seeds - optional garnish
  • 2 cups broccoli (chopped and steamed)
  • 3 cups cooked rice


  1. Preheat oven to 350 degrees.
  2. Cut chicken into bite-sized pieces and spread out in a single layer in a 9 X 13 inch pan sprayed with non-stick cooking spray (you could also use a 9x9" baking pan.)
  3. 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.
  4. Remove mixture from heat and whisk in lemon juice and red pepper flakes.
  5. Pour mixture over chicken. Cover pan with foil and bake for about 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
  6. When finished cooking, drain some of the leftover juices into a saucepan. Place saucepan over medium-high heat and heat up juices to make a sauce. If desired, add 1 teaspoon cornstarch to the juices to make a thicker sauce (completely optional, but I love when the sauce is a little thicker).
  7. Add steamed broccoli to chicken in the pan and mix gently.
  8. Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
  9. (This also works great with pork!!)



1645 cal


23 g


174 g


195 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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17 Responses to “Korean BBQ Chicken and Broccoli”

      • Rule of thumb is 1 tablespoon of cornstarch for every 1 cup of liquid you're cooking. This recipe has 2 cups of liquid, so you should use 2 tablespoons of cornstarch or flour along with 1/4 cup water, not 1/4 cup cornstarch. Cornstarch to water ratio is 1:2. It's also important that you use COLD water. To make a slurry, dissolve 1 tbsp cornstarch or flour in 2 tbsp of COLD water. Whisk the slurry into the hot simmering marinade very slowly or there will be lumps. Bring to a boil and simmer until any starchy taste has been cooked away. Don't cook longer, though, as the starch may break down and the liquid will thin out again.
  1. 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. :)
  2. Gabriela Jasmin
    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! ^.^
  3. I made this for my husband and teenagers and unfortunately, it was not a hit. However, I substituted Coconut Liquid Aminos for the Soy Sauce, and it was too salty. I don't know if I'll try it again, but would suggest following the recipe as is :). We've loved every other recipe from y'all that we've tried!

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