Hibachi Chicken & Shrimp Cabbage Bowl
Hibachi Chicken & Shrimp Cabbage Bowl
Ingredients
For the Chicken and Shrimp
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, divided
For the Vegetables
- 6 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Sauce and Garnish
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Toss to coat evenly. In a separate bowl, combine the peeled and deveined shrimp with the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Toss to coat evenly.
⏱️ 10 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add another 1 tablespoon of vegetable oil to the same skillet. Add the seasoned shrimp and cook, stirring occasionally, for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Add 1 tablespoon of vegetable oil to the skillet. Add the shredded cabbage, shredded carrots, and sliced onions. Stir-fry for 3-5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, until fragrant.
⏱️ 6 min
- 5
Return the cooked chicken and shrimp to the skillet with the vegetables. Pour the soy sauce and sprinkle the granulated sugar over the entire mixture. Stir everything together thoroughly to combine, ensuring the chicken, shrimp, and vegetables are evenly coated with the sauce.
⏱️ 2 min
- 6
Serve the Hibachi Chicken & Shrimp Cabbage Bowl immediately. Garnish with sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hibachi Chicken & Shrimp Cabbage Bowl
For the Chicken and Shrimp
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, divided
For the Vegetables
- 6 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Sauce and Garnish
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Toss to coat evenly. In a separate bowl, combine the peeled and deveined shrimp with the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Toss to coat evenly.
⏱️ 10 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add another 1 tablespoon of vegetable oil to the same skillet. Add the seasoned shrimp and cook, stirring occasionally, for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 4
Add 1 tablespoon of vegetable oil to the skillet. Add the shredded cabbage, shredded carrots, and sliced onions. Stir-fry for 3-5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, until fragrant.
⏱️ 6 min - 5
Return the cooked chicken and shrimp to the skillet with the vegetables. Pour the soy sauce and sprinkle the granulated sugar over the entire mixture. Stir everything together thoroughly to combine, ensuring the chicken, shrimp, and vegetables are evenly coated with the sauce.
⏱️ 2 min - 6
Serve the Hibachi Chicken & Shrimp Cabbage Bowl immediately. Garnish with sesame seeds before serving.
⏱️ 1 min