Hibachi-style cooking, known for its sizzling spectacle and vibrant flavors, can easily be recreated at home. This recipe combines succulent chicken and shrimp with a medley of colorful vegetables, all tossed in a savory hibachi sauce. Get ready to experience the excitement of hibachi night, without leaving your kitchen!
What is Hibachi?
Before we dive into the recipe, let's clarify what "hibachi" actually means. While often associated with the theatrical cooking style in restaurants, "hibachi" originally refers to a type of charcoal brazier. The cooking style, characterized by stir-frying ingredients on a hot flat surface, often a griddle, is what truly defines the hibachi experience. This recipe will capture that essence, even if you don't have a hibachi grill.
Hibachi Chicken and Shrimp Recipe: Ingredients
For the Chicken and Shrimp:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
For the Hibachi Sauce:
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp ground ginger
For Serving:
- Cooked rice
- Sesame seeds (optional)
- Green onions, sliced (optional)
How to Make Hibachi Chicken and Shrimp: Step-by-Step Instructions
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Prepare the Hibachi Sauce: In a small bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, rice vinegar, cornstarch, sesame oil, garlic, and ginger. Set aside.
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Cook the Chicken and Shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Stir-fry the Vegetables: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside. Add the bell peppers, onion, broccoli, and carrots to the skillet and stir-fry for 3-5 minutes, until slightly tender-crisp.
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Combine and Simmer: Return the chicken and shrimp to the skillet. Pour the hibachi sauce over the chicken, shrimp, and vegetables. Stir to coat everything evenly. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
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Serve: Serve the hibachi chicken and shrimp over cooked rice. Garnish with sesame seeds and green onions, if desired.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking. Pat them dry with paper towels to help them brown properly in the skillet.
What other vegetables can I add?
Feel free to experiment with other vegetables! Mushrooms, zucchini, snow peas, and water chestnuts would all be delicious additions.
Can I make this recipe ahead of time?
You can prepare the hibachi sauce ahead of time and store it in the refrigerator. However, it's best to cook the chicken, shrimp, and vegetables just before serving to ensure they remain tender and flavorful.
How can I make this spicier?
For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the hibachi sauce.
Is this recipe gluten-free?
This recipe is not inherently gluten-free. To make it gluten-free, use tamari or coconut aminos instead of soy sauce and ensure your Worcestershire sauce is gluten-free. Always check labels to confirm ingredient composition.
Tips for Hibachi Success
- Use high heat to achieve that signature hibachi sear.
- Don't overcrowd the pan; cook the chicken and shrimp in batches if necessary.
- Adjust the cooking time depending on the thickness of your chicken and shrimp.
- Feel free to customize the vegetables to your liking.
- Have fun with it! Hibachi cooking is all about enjoying the process and the delicious results.
This recipe provides a delicious and easy way to enjoy the exciting flavors of hibachi at home. Enjoy your culinary adventure!
