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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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 340 kcal

Equipment

Ingredients
  

Chicken Breast

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.
  • 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.

Nutrition

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