Sheet Pan Chicken Hibachi
Enjoy the flavors of Japanese cuisine with our easy Sheet Pan Chicken Hibachi recipe! This one-pan dish features tender chicken, fresh vegetables, and savory fried rice, making it a perfect weeknight meal. Quick to prepare and customizable, it’s a family-friendly dinner that brings hibachi-style cooking to your home. Make it soon!
My family and I love Japanese hibachi food! I have celebrated my birthday at a hibachi restaurant at my family’s request, and of course, we’ve eaten there with many friends as well. It’s a happy place for us.
It’s not just the entertainment that the chefs provide as they showcase their fantastic knife skills while cooking the food—it’s the dishes themselves that we love the taste of! That’s why we’ve come back time and again! It’s always an awesome experience for us all.
How about you? Have you been to a Japanese Hibachi restaurant before? If yes, are you craving the savory flavors of hibachi-style cooking but wish to enjoy them at home?
Look no further than this delicious Sheet Pan Chicken Hibachi recipe. This one-pan wonder brings the excitement of teppanyaki grilling to your kitchen, offering a convenient and flavorful meal that’s perfect for busy weeknights or weekend dinners.
What is Hibachi Chicken?
Hibachi chicken is a popular Japanese-inspired dish that typically features bite-sized pieces of chicken cooked on a flat iron griddle along with vegetables and served with fried rice. Our sheet pan version simplifies the cooking process while maintaining the delicious flavors and textures of traditional hibachi.
Why You’ll Love This Recipe
This Sheet Pan Chicken Hibachi is not only incredibly tasty but also:
- Easy to prepare: With minimal prep and cleanup, it’s perfect for busy cooks.
- Customizable: You can easily adjust the vegetables or protein to suit your preferences.
- Family-friendly: The combination of tender chicken, crisp vegetables, and flavorful rice appeals to all ages.
- Balanced meal: It includes protein, vegetables, and grains all in one dish.
Ingredients for Sheet Pan Chicken Hibachi
- 1 ½ pounds boneless skinless chicken breast, diced into bite-sized pieces
- 2 zucchini, cut into bite-sized pieces
- 1 white onion, sliced
- 1 cup cremini mushrooms
- 1/4 cup soy sauce
- 3 tbsp olive oil, divided
- 2 tablespoons sesame oil, divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 6 cups cooked rice
- 1 cup frozen peas and carrots
- 1/3 cup soy sauce
- 4 tablespoons salted butter
- 2 large eggs, scrambled (optional)
- Green onions, sliced for garnish
- Sesame seeds, for garnish
Step-by-Step Instructions to Make Sheet Pan Chicken Hibachi
Preheat your oven to 400°F (200°C). On a large-rimmed sheet pan, combine the diced chicken, zucchini, onions, and mushrooms. Drizzle with 1/4 cup soy sauce, 1 tablespoon olive oil, and 1 tablespoon sesame oil. Season with black pepper and garlic powder. Toss everything together and bake for 15 minutes.
Combine the cooked rice, frozen peas and carrots, 1/3 cup soy sauce and 1 tablespoon sesame oil in a large mixing bowl. Taste the rice and check the seasoning, if desired. You can add extra soy sauce or salt at this point if you like. Set aside.
Remove the sheet pan from the oven and transfer the chicken and vegetables to a plate using a slotted spoon. Discard any liquid that remains in the pan.
Spread the rice mixture on the sheet pan and top with the cooked chicken and vegetables. Place butter on top and return to the oven for 10 minutes, or until the chicken is fully cooked and the rice is heated through.
While the chicken and rice are cooking, scramble the eggs in a skillet if adding them. Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Garnish with sliced green onions and sesame seeds before serving.
Tips for Perfect Sheet Pan Chicken Hibachi
- Even cutting: Ensure all chicken pieces are roughly the same size for even cooking.
- Don’t overcrowd: Give the ingredients enough space on the sheet pan to promote browning rather than steaming.
- Prep ahead: Cook the rice in advance to save time on busy weeknights.
- Customize: Feel free to add or substitute vegetables based on your preferences or what’s in season.
Variations to Try
- Protein swap: Replace chicken with shrimp, beef, or tofu for a different twist.
- Spice it up: Add a drizzle of sriracha or a sprinkle of red pepper flakes for some heat.
- Low-carb option: Substitute cauliflower rice for regular rice to reduce carbohydrates.
Serving Suggestions
Serve your Sheet Pan Chicken Hibachi hot, straight from the oven. For an authentic hibachi experience, consider offering some popular hibachi-style sauces on the side:
- Yum Yum Sauce
- Ginger Sauce
- Teriyaki Sauce
Storage and Reheating
This dish is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals, stirring between each, until heated through. Alternatively, reheat in a skillet over medium heat, adding a splash of water if needed to prevent drying out.
Frequently Asked Questions (FAQs)
Can I make this recipe completely gluten-free?
Yes, either gluten-free soy sauce, tamari, or coconut aminos instead of regular soy sauce with wheat.
How can I make this dish vegetarian?
Omit the chicken and double the vegetables, or replace the chicken with firm tofu or tempeh.
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well and adds extra fiber to the dish. Make sure the rice is pre-cooked and chilled before using.
Is this recipe suitable for meal prep?
Yes, it’s great for meal prep. Portion into containers and refrigerate for up to 3 days.
Can I cook this on the stovetop instead of in the oven?
While the oven method is convenient, you can adapt this recipe for stovetop cooking using a large skillet or wok.
This Sheet Pan Chicken Hibachi brings the flavors of your favorite Japanese steakhouse right to your dining table. It’s a convenient, delicious, customizable meal that will surely become a family favorite. Give it a try and enjoy the taste of hibachi-style cooking without leaving your kitchen!
Sheet Pan Chicken Hibachi
Ingredients
- 1 ½ pounds boneless skinless chicken breast, diced into bite-sized pieces
- 2 zucchini, cut into bite-sized pieces
- 1 white onion, sliced
- ½ cup cremini mushrooms, sliced
- ¼ cup soy sauce (to season the chicken and vegetables)
- 3 tbsp olive oil, divided
- 2 tablespoons sesame oil, divided
- ½ teaspoon freshly ground black pepper, or totaste
- 1 teaspoon garlic powder
- 6 cups cooked rice
- 1 cup frozen peas and carrots
- ⅓ cup soy sauce, to season the rice
- 4 tablespoons salted butter
- 2 large eggs, scrambled (optional)
- green onions, sliced for garnish
- sesame seeds, for garnish
Instructions
- Preheat oven to 400F.
- On a large rimmed sheet pan, combine the diced chicken, zucchini, onions, and mushrooms. Drizzle with 1/4 cup soy sauce, 1 tablespoon olive oil, and 1 tablespoon sesame oil. Season with black pepper and garlic powder. Toss everything together and bake for 15 minutes.
- In the meantime, add the cooked rice, frozen peas, carrots, 1/3 cup soy sauce and 1 tablespoon sesame oil to a large mixing bowl. Stir together and set aside.
- Remove the sheet pan from the oven and transfer the chicken and vegetables to a plate using a slotted spoon. If there's any liquid that remains in the pan, discard it.
- Spread the rice mixture on the sheet pan and top with chicken and vegetables. Place 4 tablespoons salted butter on top of the rice, chicken, and vegetables. Return to the oven, and bake for 10 minutes or until the chicken is fully cooked and the rice if heated through.
- While the chicken and rice cook, scramble the eggs in a skillet on the stove.
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to everything to combine.
- Sprinkle with green onions and sesame seeds. Serve immediately.
Notes
If you find the rice is getting crispy in the oven, add a tablespoon or two of soy sauce. This will keep the rice moist. Since this recipe uses a lot of soy sauce, I do not add additional salt. If you are using low-sodium soy sauce, you may need to add ½ teaspoons of salt to the chicken, vegetables, and rice. Let this serve as a guide, and adjust the amount of soy sauce and salt to your liking. Variations and substitutions include green beans, cauliflower, red pepper flakes, and shrimp. Shrimp cooks faster than chicken, so if using shrimp, only cook for 5 minutes (instead of 10 minutes) during the second step in the instructions.
Nutrition
Last updated on September 3rd, 2024 at 07:08 pm