Hibachi with Shrimp and Chicken Recipe
Shrimp Chicken Hibachi - How to Make it at Home! How to make Hibachi at home with shrimp, chicken, onion, mushroom and zucchini for a fraction of the cost to go to a restaurant.
Equipment
- Electric Griddle
- Cutting board
- Knife
Ingredients
- 1 Onion diced
- 2 Zucchini
- 2 pints Mushrooms
- 4 Chicken Breasts
- 16 oz Shrimp raw, de-veined, peeled
- 4 Tbsp Butter
- Soy Sauce
- Salt & Pepper
Instructions
- On a cutting board, slice the ends off of a zucchini and then cut them into 1-inch chunks.
- Wipe the mushrooms clean to remove and dirt or debris, then cut them in half and set aside in a dish.
- Cut the ends off an onion and then peel the skin off. Dice the onion into 1/2-inch chunks and then set aside with the mushrooms and zucchinis.
- Turn the electric griddle on to the highest temperature and then add oil and wipe it with a paper towel to spread the oil over the entire surface.
- Onto the hot and prepped skillets, add the diced mushrooms, onion and zucchinis along with 1-2 Tablespoons butter and continue to stir the vegetables to sear them and cook on all sides.
- Continue to stir the vegetables to cook.
- To the hot griddle, add the chicken breasts and drizzle with soy sauce, oil, salt and pepper.
- When one side of the chicken is fully cooked, flip the chicken with a spatula and then continue to cook.
- Add the shrimp to the griddle with 2 Tablespoons butter and cook until just pink. Drizzle soy sauce, salt and pepper onto the shrimp and vegetables to season.
- Dice the chicken and then add all of the food into a large serving bowl.
- Serve and enjoy!