Hibachi Chicken & Shrimp Cabbage Bowl

Tender hibachi style chicken and shrimp tossed with sautéed cabbage, onions, and carrots in a savory soy teriyaki sauce. A quick, flavorful meal packed with protein and vegetables.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: Large Skillet

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

Directions

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

2. Heat 1 tablespoon oil in a large skillet over medium high heat. Cook the chicken until browned and fully cooked, about 5 to 6 minutes. Remove from the pan. Add more oil if needed and cook the shrimp for 1 to 2 minutes per side until pink and lightly golden. Remove and set aside with the chicken.

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

4. Stir in the soy sauce, teriyaki sauce, and sesame oil, tossing to coat the vegetables.

5. Return the chicken and shrimp to the skillet and cook for 1 more minute until everything is heated through and well combined.