Hibachi Chicken & Shrimp Cabbage Bowl
Hibachi Chicken & Shrimp Cabbage Bowl
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Vegetables
- 2 tablespoons butter
- 1 onion, chopped
- 1 cup shredded carrots
- 1 head cabbage, shredded
- 1 cup bean sprouts
Instructions
- 1
Place 2 pounds of boneless skinless chicken thighs in a bowl. Season with 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of smoked paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Mix all ingredients together thoroughly, then set aside.
⏱️ 5 min
- 2
Place 1 pound of shrimp in a separate bowl. Season with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Mix all ingredients together thoroughly, then set aside.
⏱️ 5 min
- 3
In a bowl, combine 1/4 cup of soy sauce, 1/4 cup of water, 1/4 cup of brown sugar, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Mix well. Then, add 1 tablespoon of cornstarch and mix again until fully incorporated. Set the sauce aside.
⏱️ 5 min
- 4
Cook the seasoned chicken in a large pan or wok over medium-high heat on both sides until it is golden brown and fully cooked through (internal temperature of 165°F). Once cooked, remove the chicken from the pan and chop it into smaller, bite-sized pieces. Set aside.
⏱️ 8 min
- 5
In the same pan used for the chicken, add 2 tablespoons of butter. Add 1 whole chopped onion, 1 cup of shredded carrots, and 1 head of shredded cabbage. Sauté these vegetables over medium heat, stirring occasionally, until they are tender, about 5-7 minutes.
⏱️ 7 min
- 6
Once the other vegetables are tender, add 1 cup of bean sprouts to the pan. Mix everything together and cook for an additional 1-2 minutes.
⏱️ 2 min
- 7
Add the seasoned shrimp to the pan with the vegetables. Cook, stirring occasionally, until the shrimp turn pink and are fully cooked through, about 3-5 minutes.
⏱️ 4 min
- 8
Pour the prepared sauce into the pan with the vegetables and shrimp. Stir continuously until the sauce thickens and coats all ingredients, about 1-2 minutes.
⏱️ 2 min
- 9
Return the chopped cooked chicken to the pan. Mix all ingredients together one last time to ensure everything is well combined and coated with the sauce. The Hibachi Chicken & Shrimp Cabbage Bowl is now ready to be served.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hibachi Chicken & Shrimp Cabbage Bowl
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Vegetables
- 2 tablespoons butter
- 1 onion, chopped
- 1 cup shredded carrots
- 1 head cabbage, shredded
- 1 cup bean sprouts
Instructions
- 1
Place 2 pounds of boneless skinless chicken thighs in a bowl. Season with 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of smoked paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Mix all ingredients together thoroughly, then set aside.
⏱️ 5 min - 2
Place 1 pound of shrimp in a separate bowl. Season with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Mix all ingredients together thoroughly, then set aside.
⏱️ 5 min - 3
In a bowl, combine 1/4 cup of soy sauce, 1/4 cup of water, 1/4 cup of brown sugar, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Mix well. Then, add 1 tablespoon of cornstarch and mix again until fully incorporated. Set the sauce aside.
⏱️ 5 min - 4
Cook the seasoned chicken in a large pan or wok over medium-high heat on both sides until it is golden brown and fully cooked through (internal temperature of 165°F). Once cooked, remove the chicken from the pan and chop it into smaller, bite-sized pieces. Set aside.
⏱️ 8 min - 5
In the same pan used for the chicken, add 2 tablespoons of butter. Add 1 whole chopped onion, 1 cup of shredded carrots, and 1 head of shredded cabbage. Sauté these vegetables over medium heat, stirring occasionally, until they are tender, about 5-7 minutes.
⏱️ 7 min - 6
Once the other vegetables are tender, add 1 cup of bean sprouts to the pan. Mix everything together and cook for an additional 1-2 minutes.
⏱️ 2 min - 7
Add the seasoned shrimp to the pan with the vegetables. Cook, stirring occasionally, until the shrimp turn pink and are fully cooked through, about 3-5 minutes.
⏱️ 4 min - 8
Pour the prepared sauce into the pan with the vegetables and shrimp. Stir continuously until the sauce thickens and coats all ingredients, about 1-2 minutes.
⏱️ 2 min - 9
Return the chopped cooked chicken to the pan. Mix all ingredients together one last time to ensure everything is well combined and coated with the sauce. The Hibachi Chicken & Shrimp Cabbage Bowl is now ready to be served.
⏱️ 2 min