Baked Hibachi Chicken and Vegetables-Easy Weeknight Dinner

By: Toya.L

This Baked Hibachi Chicken and Vegetables is an easy family dinner that brings restaurant style flavor right to your kitchen. Made with tender chicken, fresh vegetables, and a savory hibachi inspired sauce, this oven baked hibachi chicken version is perfect for busy weeknights. If you love Japanese steakhouse hibachi chicken but want a healthier, high-protein option you can make at home, this simple recipe will show you how to make homemade hibachi chicken and delivers bold flavor without the takeout price.

Packed with juicy chicken and perfectly seared vegetables, this homemade hibachi chicken is family friendly, meal prep approved, and ready in under an hour.

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I don’t know about you, but I absolutely love hibachi style chicken. For special occasions, my family and I head to Benihana to enjoy the fire show while they cook tender chicken and seared vegetables in rich, delicious garlic butter right in front of us. It’s always such a fun experience, and the food is definitely worth it. But when the bill comes and it’s close to (or can be over) $100.

So whenever I’m craving that Japanese steakhouse flavor but don’t want to spend restaurant prices, I make this Easy Hibachi Chicken and Vegetables at home instead. It takes less time than waiting for a table, costs a fraction of the price, and still delivers that buttery, savory hibachi flavor we love.

This homemade hibachi chicken is juicy, flavorful, and baked alongside perfectly seasoned vegetables for an easy one pan dinner that tastes just like takeout, without the $100 bill. Once it’s done, the flavor is incredibly satisfying, and it quickly becomes a family favorite.

❤️What is there to love about Easy Baked Hibachi Chicken and Vegetables? ❤️

• Restaurant style flavor at home – You get that buttery, garlicky Japanese steakhouse taste without leaving your kitchen.
• Budget friendly – Skip the $100 restaurant bill and make this homemade hibachi chicken for a fraction of the cost.
• Perfect weeknight dinner – This easy baked hibachi chicken and vegetables comes together quickly, no need to stay in the kitchen all day.
• Simple ingredients – No complicated sauces or hard to find items, just fresh chicken, vegetables, and bold seasoning.
• High-protein and satisfying – Tender chicken paired with roasted vegetables makes this a balanced, filling meal.
• Family-approved – Even picky eaters love the savory garlic butter flavor.
• Meal prep friendly – Leftovers taste amazing and reheat beautifully for lunch the next day.
• Healthier than takeout – You control the ingredients, oil, and sodium while still enjoying classic hibachi flavor.

What to serve with Easy Baked Hibachi Chicken and Vegetable:

• Cauliflower Fried Rice

  Easy Baked Hibachi Chicken and Vegetables Ingredients:

Baked Hibachi Chicken and Vegetables Instructions:

• Preheat the oven to 350°F.
• Prepare the chicken: Cut the chicken breasts into bite-sized cubes and place them in a large bowl.
• Make the sauce: In a separate bowl, combine melted butter, soy sauce, sesame oil, and minced garlic. Mix well.
• Season the chicken: Squeeze fresh lemon juice over the chicken. Season with salt, pepper, and ground ginger.
• Coat the chicken: Pour the prepared sauce over the seasoned chicken and mix until evenly coated.
• Bake: Transfer the chicken to a baking dish and bake at 350°F for 35–40 minutes, or until fully cooked and tender.
• Prepare the vegetables: While the chicken is baking, chop the zucchini into half-moon slices and slice the mushrooms.
• Make the garlic butter for vegetables: In a small bowl, mix melted butter, soy sauce, and minced garlic.
• Cook the zucchini and mushrooms: Add a portion of the garlic butter to a pan over medium heat. Add the zucchini and sliced mushrooms, season with salt and pepper, and sauté until tender.
• Combine everything: Remove the chicken from the oven. Add the zucchini and sautéed mushrooms to the chicken and gently mix together.
• Serve: Enjoy warm with yum yum sauce and cauliflower rice for a complete hibachi-style meal at home.

Baked Hibachi Chicken and Vegetables-Easy Weeknight Dinner

This Baked Hibachi Chicken and Vegetables is an easy dinner that brings restaurant style flavor right to your kitchen. Made with tender chicken, fresh vegetables, and a savory hibachi inspired sauce, this oven baked hibachi chicken version is perfect for busy weeknights. If you love Japanese steakhouse hibachi chicken but want a healthier, high-protein option you can make at home, this simple recipe delivers bold flavor without the takeout price.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 340 kcal

Equipment

• 1 Baking Dish
• 1 Measuring Cup and Spoon Set
• 1 Large mixing bowl
• 1 Large skillet
• 1 Lemon Squeezer

Ingredients

  

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Chicken Breast

• 1 lbs Chicken Breast
• 2 tbsp Butter melted
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 Garlic cloves minced
• 1 Lemon
• 1/4 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Ground ginger

Vegetables

• 1 Large Zucchini cut into moon shapes
• 10 Large Mushrooms sliced
• 1 tbsp Soy sauce
• 6 Garlic minced
• 6 tbsp Butter
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

 

• Preheat the oven to 350°F.Prepare the chicken: Cut the chicken breasts into bite-sized cubes and place them in a large bowl.Make the sauce: In a separate bowl, combine melted butter, soy sauce, sesame oil, and minced garlic. Mix well.Season the chicken: Squeeze fresh lemon juice over the chicken. Season with salt, pepper, and ground ginger.Coat the chicken: Pour the prepared sauce over the seasoned chicken and mix until evenly coated.Bake: Transfer the chicken to a baking dish and bake at 350°F for 35–40 minutes, or until fully cooked and tender.Prepare the vegetables: While the chicken is baking, chop the zucchini into half-moon slices and slice the mushrooms.Make the garlic butter for vegetables: In a small bowl, mix melted butter, soy sauce, and minced garlic.Cook the zucchini and mushrooms: Add a portion of the garlic butter to a pan over medium heat. Add the zucchini and sliced mushrooms, season with salt and pepper, and sauté until tender.Combine everything: Remove the chicken from the oven. Add the zucchini and sautéed mushrooms to the chicken and gently mix together.Serve: Enjoy warm with yum yum sauce and cauliflower rice for a complete hibachi-style meal at home.
• Preheat the oven to 350°F.Prepare the chicken: Cut the chicken breasts into bite-sized cubes and place them in a large bowl.
• Make the sauce: In a separate bowl, combine melted butter, soy sauce, sesame oil, and minced garlic. Mix well.
• Season the chicken: Squeeze fresh lemon juice over the chicken. Season with salt, pepper, and ground ginger.
• Coat the chicken: Pour the prepared sauce over the seasoned chicken and mix until evenly coated.
• Bake: Transfer the chicken to a baking dish and bake at 350°F for 35–40 minutes, or until fully cooked and tender.
• Prepare the vegetables: While the chicken is baking, chop the zucchini into half-moon slices and slice the mushrooms.
• Make the garlic butter for vegetables: In a small bowl, mix melted butter, soy sauce, and minced garlic.
• Cook the zucchini and mushrooms: Add a portion of the garlic butter to a pan over medium heat. Add the zucchini and sliced mushrooms, season with salt and pepper, and sauté until tender.
• Combine everything: Remove the chicken from the oven. Add the zucchini and sautéed mushrooms to the chicken and gently mix together.
• Serve: Enjoy warm with yum yum sauce and cauliflower rice for a complete hibachi-style meal at home.

Video

https://youtu.be/nsDrXcnIKyY

Nutrition

Calories: 340kcalCarbohydrates: 3gProtein: 24gFat: 26gCholesterol: 85mgSodium: 370mgPotassium: 315mgFiber: 0.5gSugar: 1gCalcium: 20mgIron: 1mg

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Tried this recipe?Let us know how it was!

*NUTRITION DISCLAIMER

Tips for Easy Baked Hibachi Chicken and Vegetables:

• Cut everything evenly. Slice the chicken and vegetables into similar sized pieces so they cook evenly in the oven.
• Don’t overcrowd the pan. Spread everything out in a single layer.
• Use high heat for better flavor. Baking at 400–425°F helps mimic that hibachi-style sear you get at a Japanese steakhouse.
• Season generously. Hibachi-style chicken is known for bold flavor, so don’t be shy with salt, pepper, and garlic.
• Broil at the end. Broil for 2–3 minutes to get lightly charred edges that resemble restaurant-style hibachi.
• Let it rest before serving. Allow the chicken to rest for 5 minutes after baking to keep it juicy.
• Add additional sauce after baking. If using yum yum sauce or extra garlic butter, drizzle it on just before serving for the best flavor.

Flavor Variations:

• 1. Teriyaki Hibachi Style: Swap part of the garlic butter for a homemade teriyaki glaze for a sweet and savory twist. This gives your baked hibachi chicken that classic Japanese steakhouse flavor.
• 2. Spicy Hibachi Chicken: Add red pepper flakes, sriracha, or a splash of chili oil to the garlic butter for a little heat. Perfect if you like your hibachi with a kick.
• 3. Lemon Garlic Hibachi: Squeeze fresh lemon juice over the chicken and vegetables before serving for a bright, fresh finish that balances the buttery flavor.
• 5. Garlic Parmesan Twist: Sprinkle freshly grated parmesan over the vegetables during the last 5 minutes of baking for a rich, savory upgrade.
• 6. Steakhouse Combo Style: Add shrimp or thinly sliced steak to the pan for a full Japanese steakhouse combo dinner at home.

Frequently Asked Questions:

• Is baked hibachi chicken the same as restaurant hibachi? While traditional hibachi chicken is cooked on a flat-top grill at a Japanese steakhouse, this baked hibachi chicken and vegetables delivers the same buttery, garlicky flavor — just made easily in the oven.
• What vegetables are best for hibachi chicken? Classic hibachi vegetables include zucchini, onions, mushrooms, and carrots. Broccoli, bell peppers, and snap peas also work beautifully in this baked version.
• How do I get that hibachi-style flavor at home? The key is garlic butter, proper seasoning, and high heat. Baking at a higher temperature and broiling at the end helps mimic that slightly charred, restaurant-style finish.
• Is this hibachi chicken recipe healthy? This homemade hibachi chicken is a healthier alternative to takeout because you control the ingredients, oil, and sodium. It’s high in protein and can easily be made low carb.
• Can I meal prep hibachi chicken and vegetables? Absolutely! This recipe stores well in the refrigerator and reheats beautifully, making it great for meal prep lunches throughout the week.
• What sauce goes with hibachi chicken? Popular options include yum yum sauce, ginger sauce, or extra garlic butter. You can also drizzle teriyaki sauce for added sweetness.

Storing, Freezing & Reheating Instructions:

• Storing: Allow the baked hibachi chicken and vegetables to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: This hibachi chicken freezes well. Transfer cooled chicken and vegetables to a freezer-safe container or bag and freeze for up to 2 months. For best texture, freeze without any added sauce and add fresh garlic butter after reheating.
• Reheating: Oven: Reheat at 350°F for 10–15 minutes until warmed through. Stovetop: Warm in a skillet over medium heat with a little butter or oil. Microwave: Heat in 30–60 second intervals, stirring halfway through.