Chicken & Shrimp Combo Hibachi Dinner Recipe

Prep chicken and shrimp

Pat chicken breasts dry and cut into 1-inch bite-sized pieces. Pat shrimp dry with paper towels; if larger, butterfly or leave whole. Place chicken and shrimp in separate bowls.

Season and marinate

In a small bowl combine soy sauce (3 tbsp), mirin (1 tbsp), sesame oil (1 tsp), grated ginger (1 tsp), and minced garlic (1 tsp). Divide marinade roughly in half. Pour half over the chicken, toss to coat, and let sit 10–15 minutes. Pour the other half over the shrimp for the last 5–10 minutes of the chicken marinating time (shrimp need less time). Sprinkle 1/2 tsp kosher salt and 1/2 tsp black pepper over the chicken and 1/2 tsp salt and 1/2 tsp pepper over the shrimp, tossing to combine.

Cook proteins hibachi-style

Heat a large heavy skillet or flat griddle over medium-high heat until very hot (about 2–3 minutes). Add 1 tbsp vegetable oil and 1 tbsp butter, swirl to coat. Add the chicken in a single layer and cook, stirring and flipping every 1–2 minutes, until golden and cooked through, about 6–8 minutes depending on pieces. Remove chicken to a warm plate. Add remaining 1 tbsp oil and when hot add shrimp. Cook shrimp 1–2 minutes per side until opaque and slightly charred. Return chicken to the pan, toss briefly to reheat and glaze with any remaining juices. Taste and adjust seasoning if needed.

Prep vegetables

Wash and slice zucchini, onion, mushrooms, and carrot as described in ingredients so pieces are similar size for even cooking.

Stir-fry vegetables

After removing chicken (or in a second pan if preferred), add 1 tbsp butter and 1 tbsp oil to the hot griddle or skillet. Add onion and carrot first and cook 1–2 minutes until they begin to soften. Add mushrooms and zucchini, season lightly with a pinch of salt and pepper, and stir-fry for 3–4 minutes until vegetables are tender-crisp with some caramelized edges. Move vegetables to the edge or remove to a warm plate.

Combine

Return proteins to the pan with the vegetables and toss together for 30–60 seconds so flavors mingle and everything is hot. If desired, add 1–2 tbsp of the optional ginger butter sauce or 1 tbsp of butter to create a glossy finish.

Finish and garnish

Melt remaining butter (if using) and spoon over the chicken and shrimp. Squeeze fresh lemon wedges over the dish to taste. Sprinkle chopped green onions and sesame seeds on top.

If serving with rice, divide 2 cups cooked rice between plates (or reheat and fluff if using leftover rice). Plate rice alongside the chicken & shrimp hibachi mixture and serve immediately while hot.