Hibachi Chicken & Shrimp Cabbage Bowl

This one-skillet dinner brings hibachi-style flavor straight to your kitchen without the trip to a Japanese steakhouse. Tender chicken and juicy shrimp cook alongside crisp cabbage and carrots, all coated in a savory soy and teriyaki sauce. It’s a fast, satisfying meal that makes a busy weeknight feel a whole lot simpler.

Why You’ll Love This Recipe

• Two proteins, one pan. Chicken and shrimp both get seared and tossed together for a filling meal.
• That hibachi-style flavor. Soy sauce, teriyaki, and sesame oil bring the classic savory taste you’d get at a steakhouse.
• Loaded with vegetables. Cabbage and carrots add crunch and keep the dish light.
• Ready in 30 minutes. A quick, complete dinner with minimal cleanup.

Ingredients

• 1 lb chicken breast, cut into bite-size pieces
• ½ lb large shrimp, peeled and deveined
• 1 small head cabbage, chopped
• 1 small onion, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil or avocado oil
• 1 tbsp butter
• 3 tbsp soy sauce
• 1 tbsp teriyaki sauce
• 1 tsp sesame oil
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder

How to Make Hibachi Chicken & Shrimp Cabbage Bowl

1. Season the chicken and shrimp. Pat the chicken and shrimp dry. Season both with salt, black pepper, paprika, garlic powder, and onion powder.

2. Cook the chicken. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, until browned and fully cooked. Remove and set aside.

3. Sear the shrimp. Add the remaining oil, if needed. Cook the shrimp for 1 to 2 minutes per side, until pink and lightly golden. Remove and set aside with the chicken.

4. Cook the vegetables. Add the butter, garlic, onion, carrots, and cabbage to the skillet. Sauté until the cabbage softens but still has a slight crunch.

5. Add the sauce. Pour in the soy sauce, teriyaki sauce, and sesame oil. Toss the vegetables until evenly coated.

6. Finish the bowl. Return the chicken and shrimp to the skillet. Toss everything together and cook for 1 more minute so the flavors blend.

7. Serve hot. Serve the hibachi chicken and shrimp cabbage bowl hot as a filling lunch or easy seafood dinner.

Tips for the Best Hibachi Chicken & Shrimp Bowl

• Cut the chicken into even pieces. This helps it cook through at the same rate for juicy, evenly done bites.
• Don’t overcook the shrimp. One to two minutes per side is enough; they’ll turn rubbery if left too long.
• Keep the cabbage slightly crisp. Cooking it just until softened, rather than fully wilted, keeps a nice texture contrast in the bowl.
• Toss everything together at the end. This ensures the sauce coats the chicken, shrimp, and vegetables evenly.

What to Serve with Hibachi Chicken & Shrimp Bowls

This dish is a complete low-carb meal on its own, but a scoop of steamed rice or fried rice underneath makes it even heartier if you’d like to stretch the servings further.

Frequently Asked Questions