Ichiban Shrimp & Chicken Recipe

Prepare proteins

Pat shrimp dry with paper towels and place in a bowl. Slice chicken breast into 1/2-inch bite-size cubes. Season both shrimp and chicken lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, dividing seasoning between them.

Marinate

In a small bowl combine 3 tbs low-sodium soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp grated ginger, and 1 tsp minced garlic. Add half of the marinade (about 1-1/2 tbs) to the chicken and toss to coat. Add remaining marinade to the shrimp and toss to coat. Let both rest for 10 minutes at room temperature (or up to 30 minutes refrigerated).

Prep vegetables

Wash and trim zucchini, slice into 1/4-inch half-moons. Peel and thinly slice onion into half rings or wedges. Halve mushrooms if large. Rinse bean sprouts and drain. Slice scallions thinly, reserving green parts for garnish.

Cook vegetables

Heat a large cast-iron skillet, flat-top griddle, or heavy pan over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon vegetable oil and 1 tablespoon butter. Add onion and mushrooms first; sauté 2–3 minutes until beginning to soften and onions are translucent. Add zucchini and cook 2 minutes more until crisp-tender. Add bean sprouts and shredded cabbage, toss 1 minute to heat through. Season vegetables with a pinch of salt and pepper. Transfer vegetables to a warm platter and keep warm.

Make fried rice

Wipe skillet or use separate pan; heat 1 tablespoon oil over medium-high heat. Add beaten egg and scramble quickly until mostly set, then push to one side. Add 2 cups cooked day-old rice, breaking up any clumps. Add 3/4 cup thawed peas and carrots. Stir-fry 2–3 minutes until heated through. Add 1 tablespoon soy sauce and 1/2 teaspoon sesame oil; toss to coat. Season to taste with salt and pepper. Transfer fried rice to a warm bowl and keep covered.

Cook chicken

Return skillet or griddle to medium-high heat and add 1 tablespoon vegetable oil. When hot, add marinated chicken in a single layer. Let sear undisturbed for 2–3 minutes to develop color, then flip and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C) and juices run clear. Add 1 tablespoon butter halfway through cooking and baste chicken for extra flavor. Remove chicken to platter.

Cook shrimp

Add a little oil if needed and heat until shimmering. Place marinated shrimp in a single layer and cook 1–1.5 minutes per side until pink and opaque with slight char (total 2–3 minutes). Add 1 tablespoon butter in the last 30 seconds and toss shrimp to glaze. Remove shrimp to platter with chicken.

Finish and serve

Return vegetables briefly to the hot griddle to reheat for 30–45 seconds if needed. Arrange chicken and shrimp over the bed of vegetables alongside the fried rice. Spoon hibachi steak or teriyaki sauce over the proteins or serve on the side (about 1–2 tablespoons per serving). Garnish with sliced scallions and serve with lemon wedges for squeezing over shrimp if desired.

Optional: If you want a glossy finish, heat 1 tablespoon butter and 2 tablespoons hibachi/teriyaki sauce in the pan for 30 seconds and toss the cooked proteins in it before plating.