When we went on vacation to South Dakota this summer to celebrate the boys’ birthdays, we went to a Hibachi restaurant. Levi and Elliana experienced the joys of Hibachi, with all of the thrills and pomp for the first time, whereas the rest of us have had it and absolutely LOVE to eat it. As it is, making Shrimp and Chicken Hibachi at home is not that difficult if you have the tools. In this blog, I am going to share how to make it at home with Shrimp and Chicken.
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Published September 23, 2022
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What tools you may need
When making Hibachi at home, there are a few tools and items you need to have to make this recipe. The main tool is to have a large skillet. We have two skillets and set them next to each other to cook dinner. A new “fad” tool right now is having a Blackstone grill. We have friends that have one and let me tell you they are legit awesome! However, without one, you can still make a delicious dinner using a basic skillet.
One mistake that did happen while cooking, was the two skillets plugged in together did trip the braker in the basement. Twice. To be honest, it was annoying the first time, and really inconvenient the second time as the chicken was on at the time. I highly recommend placing them on two separate areas to avoid this inconvenience.
Cost to make this recipe
The cost for chicken right now is insanely high. I cannot believe that a whole chicken at my favorite ALDI is over $10! I understand that there is a shortage, but two years ago a whole chicken cost under $5.
Shrimp $12.98 ($6.49 each)
Chicken $10.87
Onion $0.20
Zucchini $2.18
Mushrooms $3.58 ($1.79 each)
Soy $0.25
Butter $0.48
The total cost for this meal was $30.54. To be honest, this is higher than the average meal we like to have on a weekly basis. Typically, a dinner for our family of six under $20 is my goal. However, the idea of making Shrimp and Chicken Hibachi at home was a great way to reminisce about our family vacation.
If you break down the total cost to make this recipe, all bought from ALDI, into individual servings, it only cost $5.09 each person to eat. Compared with going out to eat, a typical Hibachi meal with chicken and shrimp will cost $26-$30 at two local Sushi & Hibachi restaurants (click for their entire menu), with a kid’s meal costing $15.
If we were to go out and have four adult Shrimp and Chicken Hibachi, the cost would be $120 and add to that two kids Hibachi for $30. The total for us to go out, without tip, is $150. I saved our family $120 by making Shrimp and Chicken Hibachi at home.
Hibachi Recipe
Ingredients
1 Onion
2 Zucchini
2 pints mushrooms
4 Chicken Breasts
4 Tbsp butter
Soy Sauce
Salt & Pepper
16 ounces Shrimp
Directions
- On a cutting board, slice the ends off of a zucchini and then cut them into 1-inch chunks.
2. Wipe the mushrooms clean to remove and dirt or debris, then cut them in half and set aside in a dish.
3. 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.
4. Turn the skillets on to the highest temperature and then add oil and wipe it with a paper towel to spread the oil over the entire surface.
5. 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.
6. Continue to stir the vegetables to cook.
7. To the hot skillet, add the chicken breasts and drizzle with soy sauce, oil, salt and pepper.
8. When one side of the chicken is fully cooked, flip the chicken with a spatula and then continue to cook.
9. Add the shrimp to the skillet with 2 Tablespoons butter and cook until just pink. Drizzle soy sauce, salt and pepper onto the shrimp and vegetables to season.
10. Dice the chicken and then add all of the food into a large serving bowl.
Serve and enjoy!
~Monica
Shrimp and Chicken Hibachi Recipe
Shrimp and Chicken Hibachi Ingredients
1 Onion
2 Zucchini
2 pints mushrooms
4 Chicken Breasts
4 Tbsp butter
Soy Sauce
Salt & Pepper
16 ounces Shrimp
Shrimp and Chicken Hibachi Directions
1. On a cutting board, slice the ends off of a zucchini and then cut them into 1-inch chunks.
2. Wipe the mushrooms clean to remove and dirt or debris, then cut them in half and set aside in a dish.
3. 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.
4. Turn the skillets on to the highest temperature and then add oil and wipe it with a paper towel to spread the oil over the entire surface.
5. 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.
6. Continue to stir the vegetables to cook.
7. To the hot skillet, add the chicken breasts and drizzle with soy sauce, oil, salt and pepper.
8. When one side of the chicken is fully cooked, flip the chicken with a spatula and then continue to cook.
9. Add the shrimp to the skillet with 2 Tablespoons butter and cook until just pink. Drizzle soy sauce, salt and pepper onto the shrimp and vegetables to season.
10. Dice the chicken and then add all of the food into a large serving bowl.
Serve and enjoy!
~Monica
