Sheet Pan Hibachi Chicken

Sheet Pan Hibachi Chicken is a Japanese-inspired meal that is so easy to prepare. A sheet pan dinner recipe made with chicken, veggies, soy sauce, rice, and eggs.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Japanese

Keyword: Sheet Pan Hibachi Chicken

Servings: servings

Calories: 598kcal

Author: Jessica & Nellie

Ingredients

1 ½ pounds of boneless skinless chicken breast diced into bite-sized pieces
2 zucchini cut into bite-sized pieces
1 white onion sliced
½ cup mushrooms
¾ cup soy sauce divided
3 tbsp olive oil divided
3 tablespoons sesame oil divided
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 cups cooked rice 2 cups uncooked
1 cup frozen peas and carrots
4 tablespoons unsalted butter
2 large eggs scrambled (optional)
Green onions sliced for garnish
Sesame seeds for garnish

Instructions

Preheat oven to 400°.
Add the chicken, zucchini, onions, and mushrooms to a large-rimmed sheet pan. Mix ¼ cup soy sauce, 1 tablespoon olive oil, and 1 tablespoon sesame oil and drizzle over the chicken and veggies. Season with ½ teaspoon black pepper, and 1 teaspoon garlic powder. Toss everything together and bake in a preheated oven for 10 minutes.
Add the cooked rice, frozen peas, carrots, and the remaining ½ cup soy sauce 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.
Spread the rice mixture on the sheet pan and top with chicken and vegetables. Place 4 tablespoons unsalted butter on top of the rice, chicken, and vegetables. Return to the oven, and bake for 5-10 minutes.
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 combine.
Sprinkle with green onions and sesame seeds. Serve immediately.

Nutrition