Sheet Pan Hibachi Chicken and Vegetables
A quick and easy sheet pan hibachi chicken and vegetables recipe that brings the flavors of Japanese hibachi right to your oven. Tender chicken thighs and crisp vegetables are coated in a savory soy-ginger sauce and roasted to perfection on a single sheet pan for a delicious, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon honey
1/2 teaspoon ground black pepper
1 medium yellow onion, cut into wedges
1 medium zucchini, sliced into half-moons
1 cup sliced mushrooms (such as cremini or white button)
1 cup broccoli florets
1 medium carrot, thinly sliced on the diagonal
2 green onions, sliced thinly (for garnish)
1 tablespoon toasted sesame seeds (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, whisk together soy sauce, sesame oil, vegetable oil, grated ginger, minced garlic, honey, and ground black pepper to create the hibachi sauce.
Add the chicken pieces to the bowl with the sauce and toss to coat evenly. Let marinate for 5 minutes while preparing the vegetables.
Add the onion wedges, zucchini slices, mushrooms, broccoli florets, and carrot slices to the bowl with any remaining sauce. Toss to coat the vegetables evenly.
Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan, ensuring even spacing for roasting.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp.
Remove from the oven and sprinkle with sliced green onions and toasted sesame seeds before serving.