Description
Learn how to make delicious Hibachi Chicken & Shrimp Cabbage Bowl. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (substitute chicken breast if preferred)
- 12 large shrimp, peeled and deveined (can use frozen, thawed)
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned or shredded (optional for extra color and sweetness)
- 3 tablespoons soy sauce (use low-sodium for a lighter option)
- 2 tablespoons mirin or dry sherry (substitute with a splash of apple cider vinegar and a pinch of sugar if unavailable)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
- 1 tablespoon vegetable oil (for cooking)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Start by patting your chicken pieces dry and seasoning them lightly with salt and pepper. This simple step helps develop a nice sear, which I learned early on when I was trying to fix an oversalted chili—texture and balance go hand in hand.
- Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Cook undisturbed for about 4-5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the shrimp. Cook for about 1-2 minutes per side, just until pink and opaque. Shrimp cooks fast, so keep an eye on them to avoid rubberiness. Remove the shrimp and set aside with the chicken.
- Lower the heat to medium and add the sesame oil, minced garlic, and grated ginger to the pan. Stir for about 30 seconds until fragrant—this step reminds me of evenings with my parents, where the aroma of garlic was a comforting signal that dinner was near.
- Add the sliced cabbage and carrot to the pan, stirring to coat with the garlic-ginger mixture. Cook for about 5 minutes, stirring occasionally, until the cabbage softens slightly but retains some crunch. This is a crucial texture balance I always aim for—too soft and it loses its charm.
- Return the chicken and shrimp to the skillet, then pour in the soy sauce and mirin. Toss everything together gently to combine and heat through for another 2-3 minutes. The sauce should coat the ingredients without pooling at the bottom.
- Taste and adjust seasoning with salt or pepper if needed. Sometimes I add a splash more soy sauce if the flavor needs a boost, but be careful not to overdo it. Remember the lesson from my chili days: balance is everything.
- Serve the bowl hot, garnished with toasted sesame seeds and sliced green onions if desired. Eli’s face lights up when we add those little green onion rings—they’re a fun, fresh touch that makes the dish feel special even on a weeknight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Hibachi Chicken & Shrimp Cabbage Bowl, recipe, cooking, food
