Name: Sheet Pan Hibachi Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 medium zucchini, sliced into 1/4-inch thick half-moons; 1 medium yellow bell pepper, cut into 1-inch pieces; 1 medium red bell pepper, cut into 1-inch pieces; 1 medium carrot, peeled and sliced into 1/4-inch thick rounds; 1 cup sliced white mushrooms; 3 tablespoons vegetable oil, divided; 3 tablespoons low sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon honey; 1 teaspoon toasted sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 teaspoon black pepper; 2 green onions, thinly sliced (for garnish); 1 tablespoon toasted sesame seeds (for garnish)

Description

A quick and easy sheet pan hibachi chicken and vegetables recipe featuring tender chicken thighs and a colorful medley of vegetables, all cooked together with a savory hibachi-style sauce for a delicious weeknight meal.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium zucchini, sliced into 1/4-inch thick half-moons
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium carrot, peeled and sliced into 1/4-inch thick rounds
1 cup sliced white mushrooms
3 tablespoons vegetable oil, divided
3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
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). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together 2 tablespoons vegetable oil, soy sauce, oyster sauce, honey, toasted sesame oil, minced garlic, grated ginger, and black pepper until well combined. Set aside.
Place the cut chicken thighs in a large mixing bowl. Pour half of the hibachi sauce over the chicken and toss to coat evenly.
In a separate large bowl, combine the zucchini, yellow bell pepper, red bell pepper, carrot, and mushrooms. Drizzle with the remaining 1 tablespoon vegetable oil and toss to coat.
Spread the chicken pieces evenly on one side of the prepared sheet pan.
Spread the vegetables evenly on the other side of the sheet pan.
Drizzle the remaining half of the hibachi sauce over the vegetables and toss gently on the pan to coat them.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring the vegetables halfway through, until the chicken is cooked through and vegetables are tender-crisp.
Remove the sheet pan from the oven. Garnish the chicken and vegetables with sliced green onions and toasted sesame seeds.
Serve immediately with steamed rice or noodles if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes