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.
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
TIPS & TRICKS:
The tools needed to make sheet-pan chicken hibachi are a large sheet pan, a large mixing bowl, a silicone spatula, a nonstick skillet (for eggs), a rice cooker, a cutting board, and a knife.
Leftover chicken hibachi will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat leftovers: there are a few options for reheating leftovers, and my favorite one is placing the them on a sheet pan and heat under the broiler for a few minutes or until warmed through. Other options include cooking in a skillet or in a microwave for a few minutes until warmed through. Please note that in the microwave the chicken and rice may become rubbery.
Day-old chilled rice is best for making fried rice. I like to cook rice the day before and leave it in the fridge overnight.
I took an extra step by removing the chicken and vegetables to a plate before adding the rice to the pan. Instead of pushing the chicken to one side and adding the rice to the other side, I found it was easier to remove the chicken and veggies, spread out the rice, and place the chicken on top of the rice. Feel free to do what works best for you.
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.
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
Calories: 584kcalCarbohydrates: 51gProtein: 34gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 157mgSodium: 1764mgPotassium: 778mgFiber: 2gSugar: 3gVitamin A: 486IUVitamin C: 14mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!