Sheet Pan Hibachi Chicken
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.Bring Japanese steakhouse flavors home with this easy Sheet Pan Hibachi Chicken recipe! Tender chicken breasts and vibrant vegetables like zucchini, mushrooms, and broccoli are tossed in savory stir-fry sauce and roasted to perfection. Served over warm sticky rice with yum yum sauce, this quick 30-minute sheet pan meal is the ultimate hassle-free solution for busy weeknight dinners.
Equipment
- 1 Large rimmed sheet pan
- Foil or parchment paper
- Knife and cutting board
- Measuring cups and spoons
- Microwave (for sticky rice)
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium zucchini, halved lengthwise and sliced
- 8 oz mushrooms, sliced
- 1 small yellow onion, cut into chunks
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup bottled stir-fry sauce, plus more for serving if desired
- 2 packages microwaveable sticky rice
- Optional: yum yum sauce, sliced green onions, or sesame seeds for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed sheet pan with foil or parchment.
- Add chicken, zucchini, mushrooms, onion, and broccoli to the pan. Drizzle with olive oil and season with garlic powder and pepper. Toss and spread into an even layer.
- Drizzle with 1/2 cup stir-fry sauce and toss lightly to coat. Keep everything in a single layer so it roasts instead of steams.
- Bake 20-25 minutes, tossing once halfway through, until chicken reaches 165°F and vegetables are tender. Broil 1-2 minutes at the end for extra browning if desired.
- Microwave sticky rice according to package directions.
- Serve chicken and vegetables over sticky rice. Finish with extra stir-fry sauce or yum yum sauce and optional green onions or sesame seeds.
Use a pre-cut stir-fry vegetable blend to make prep even faster. For the best texture, add extra sauce after roasting rather than before.