Name: Sheet Pan Hibachi Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons vegetable oil, divided; 1/4 cup low sodium soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon sesame oil; 1/4 teaspoon black pepper; 1 medium zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 cup sliced mushrooms; 1 medium yellow onion, cut into wedges; 2 cups cooked white rice, for serving; 2 green onions, thinly sliced, for garnish; 1 tablespoon toasted sesame seeds, for garnish

Sheet Pan Hibachi Chicken and Vegetables

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A flavorful and easy sheet pan hibachi chicken and vegetables recipe that combines tender chicken thighs with crisp vegetables, all cooked together with a savory hibachi-style sauce for a quick weeknight dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons vegetable oil, divided
1/4 cup low sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon sesame oil
1/4 teaspoon black pepper
1 medium zucchini, sliced into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 cup sliced mushrooms
1 medium yellow onion, cut into wedges
2 cups cooked white rice, for serving
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish

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Instructions

Preheat the oven to 425°F (220°C).
In a medium bowl, whisk together 1 tablespoon vegetable oil, soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper to make the hibachi sauce.
Place the chicken pieces in a large bowl and pour half of the hibachi sauce over them. Toss to coat and let marinate for 10 minutes while preparing the vegetables.
On a large sheet pan, toss the zucchini, red bell pepper, mushrooms, and onion with the remaining 1 tablespoon vegetable oil and a pinch of salt and pepper.
Spread the vegetables evenly on the sheet pan, leaving space in the center for the chicken.
Arrange the marinated chicken pieces in the center of the sheet pan.
Drizzle the remaining hibachi sauce over the chicken and vegetables.
Bake in the preheated oven for 20 to 25 minutes, stirring the vegetables halfway through cooking, until the chicken is cooked through and the vegetables are tender-crisp.
Remove from the oven and let rest for 2 minutes.
Serve the hibachi chicken and vegetables over cooked white rice.
Garnish with sliced green onions and toasted sesame seeds before serving.

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