No Carb Hibachi? How? Cauliflower rice is the ticket. It will save you on calories and is also a really cool way to get more veggies in your diet. Going to the Hibachi restaurants can cost you anywhere up to $100 for two people including drinks. I always think to myself when I am sitting around that table full of strangers was it really worth it?
Today, I am going to show you how to make a chicken and shrimp hibachi dinner for under $30 for two people. This meal includes soup and a main entree. For the full $30 you can even add the side salad. I know what your thinking, I don’t have all those ingredients in my house to make all of that?
I am almost certain that you actually do! The main ingredients to get this meal going are soy sauce, salt, pepper, and garlic powder. These are basic home cook must-haves. Now that I have eased your worries, let’s get into this recipe!
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No Carb Chicken and Shrimp Hibachi
by:
J. DELAWCIOUS
5.0 rating based on 1 rating
No Carb Hibachi Made Easy and Budget Friendly
Difficulty:Easy
Prep Time:10 mins
Cook Time:30 mins
Serves:2
Nutrition per portion
Ingredients
1 Pound of Peeled and Deveined Jumbo Shrimp
1 Chicken Breast Cubed
2 Green Zucchinis Chopped
1 Chopped Onion
1 and half Pints of PortaBella Mushrooms
2 Cups of Frozen Cauliflower Rice
3 Eggs
1 Tbsp Soy Sauce
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic
1 Tsp of Oil
1 Package of White Miso Soup
3 Stalks of Chopped Green Onion
Method
Note:
Prior to starting this recipe make sure all ingredients are prepped. It will make the process easier and all the food will be hot at the same time.
Cooking:
In a large cast-iron skillet on medium-high heat, add oil. Allow the oil to either shimmer or slightly smoke prior to adding food. Once the oil is hot cook mushrooms. Don't season the mushrooms right away, cook until the mushrooms are golden brown in color. Then add salt, pepper, and garlic. Continue to sautee for another 2 minutes. Remove from skillet and set aside.
In the same skillet add the same amount of oil. Then add the onions. Add salt, pepper, and garlic powder and stir to combine. Continue to cook onions until slightly brown and translucent. Remove from the skillet and set aside.
You may need to clean the skillet to avoid burnt bits being on the food. Or you can just wipe away depending on how seasoned your cast iron is.
Add more oil to the skillet, and then cook the zucchini. Cook for 2 minutes and then add salt, pepper, and garlic powder. Continue to cook for another 2 minutes and then remove. I like my veggies to still have a bite to them. If you like yours a bit softer continue to cook for another minute or until your desired textured.
In the same skillet, we will repeat the oil process and add the cubed chicken. Allow the chicken to stand in a signal layer and don't disturb it. Season in the pan with salt, pepper, and garlic powder. After 2 minutes, flip the cubes and season the other side. Allow cooking for another 2 minutes to create browning on the other side. Remove and set aside.
In the same skillet add oil and the frozen cauliflower. Sautee for 1 minute and then add soy sauce. Continue to cook for another 2 minutes and then remove from heat and set aside.
Clean the skillet or wipe away. Then on medium-low heat add beaten eggs to the pan. Cook until scrambled and then sit aside.
Add the eggs, half of the green onions to the cauliflower rice. Mix and then set aside.
Soup:
Simply add water as directed on the package and allow it to boil. Add mushrooms to the broth and boil for five minutes. Top with remaining green onions.
Needs:
You can buy yum yum sauce and ginger sauce to complete your meal.
