Hibachi with Shrimp and Chicken – How to Make it at Home!

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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

  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

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

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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