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Sheet Pan Hibachi Chicken and Vegetables

Hibachi chicken and vegetables served over white rice in a bowl drizzled with yum yum sauce

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Easy sheet pan hibachi chicken with tender vegetables and garlic butter that tastes just like a Japanese steakhouse dinner. Everything roasts together on one pan for a quick and flavorful weeknight meal.

 

Ingredients

Scale

1 ½ pounds boneless skinless chicken breast or thighs, cut into bite-size pieces
1 zucchini, sliced
1 cup broccoli florets
1 cup mushrooms, sliced
1 small onion, sliced
1 cup shredded carrots

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon melted butter
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon brown sugar

Hibachi Garlic Butter

3 tablespoons butter
2 cloves garlic, minced
1 tablespoon soy sauce

Optional Garnish

sesame seeds
sliced green onions

For Serving

plain white rice
yum yum sauce

Instructions

  1. Preheat oven to 425°F and line a sheet pan with parchment paper.

  2. In a large bowl mix the soy sauce, sesame oil, melted butter, garlic, ginger and brown sugar.

  3. Add the chicken and toss until evenly coated.

  4. Spread the chicken, zucchini, broccoli, mushrooms, onions and carrots across the sheet pan in a single layer.

  5. Roast for 15–18 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

  6. While the chicken cooks, melt butter in a small pan and stir in garlic and soy sauce to make the hibachi garlic butter.

  7. Remove the sheet pan from the oven and drizzle the garlic butter over the chicken and vegetables.

  8. Serve the hibachi chicken over plain white rice and drizzle with yum yum sauce. Garnish with sesame seeds and sliced green onions if desired.

Notes

Cooking at high heat helps mimic the slightly charred flavor of restaurant hibachi grills.
Chicken thighs will give the juiciest results.
Serve with fried rice, noodles, or steamed rice and yum yum sauce for the full Japanese steakhouse experience.

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