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Hibachi Chicken & Shrimp Cabbage Bowl

This hibachi chicken and shrimp cabbage bowl combines tender chicken, juicy shrimp, crisp cabbage, carrots, onion, garlic, and a savory soy-teriyaki sauce in one skillet. Ready in 30 minutes, it makes a filling low-carb lunch or easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Lunch, Main Course
Cuisine: Asian-Inspired, Japanese-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast, cut into bite-size pieces
  • 1/2 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
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Equipment

  • large skillet
  • Tongs or spatula
  • knife and cutting board
  • measuring cups and spoons

Method
 

  1. Pat the chicken and shrimp dry. Season both with salt, black pepper, paprika, garlic powder, and onion powder.
  2. Heat 1 tablespoon of 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. 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. Add the butter, garlic, onion, carrots, and cabbage to the skillet. Sauté until the cabbage softens but still has a slight crunch.
  5. Pour in the soy sauce, teriyaki sauce, and sesame oil. Toss the vegetables until evenly coated.
  6. Return the chicken and shrimp to the skillet. Toss everything together and cook for 1 more minute so the flavors blend.
  7. Serve the hibachi chicken and shrimp cabbage bowl hot as a filling lunch or easy dinner.

Notes

Pat the chicken and shrimp dry before seasoning so they brown properly.
Cook the chicken completely before removing it from the skillet.
Cook the shrimp only until pink and lightly golden to keep it tender.
Sauté the cabbage until softened but still slightly crisp for the best texture.
Taste before adding extra salt because the soy sauce and teriyaki sauce already contain sodium.
Return the chicken and shrimp to the skillet only briefly so the seafood does not overcook.
Serve immediately while the vegetables are hot and crisp-tender.