This quick and delicious hibachi recipe featuring chicken breast, shrimp, fried rice, and vibrant vegetables cooked on a Weber Slate Griddle is a perfect way to bring the flavors of a Japanese steakhouse to your backyard.
There’s something magical about cooking outdoors, especially when the weather is just right. Here in New Jersey, we’ve been blessed with some truly beautiful days lately, and I couldn’t be happier to spend them outside, cooking up a storm on my brand-new Weber Slate Griddle. This griddle has quickly become my obsession, transforming my backyard into a outdoor kitchen. In fact, I’ve fired it up three times in a row already, and I have no plans of stopping anytime soon.
I’ve always loved hibachi-style meals, but making them isn’t always the first thing that comes to mind. That all changed with this griddle. It has unlocked a new level of cooking for me, making it easy to whip up restaurant-quality hibachi dishes right in my backyard. Today, I’m sharing one of my favorite recipes: a delicious and versatile hibachi combo featuring chicken breast, shrimp, fried rice, and a vibrant medley of vegetables.
Ingredients:
For the Protein:
2 chicken breasts, cut into bite-sized pieces
1/2 pound of shrimp, peeled and deveined
For the Fried Rice:
2 cups cooked white rice (preferably day-old)
2 eggs, beaten
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
3 green onions, chopped
Salt and pepper to taste
For the Hibachi Veggies:
2 zucchinis, sliced into thirds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
1 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon sesame oil
Salt and pepper to taste
I’ve always had a special place in my heart for hibachi, ever since I was a kid. Growing up, my family would often go to restaurants like Benihana, and I was always mesmerized by the chefs’ skillful knife work, the sizzle of the grill, and the thrilling onion volcanoes. The vibrant, interactive experience combined with the delicious, savory dishes made every visit feel like a celebration. Now, with my Weber Slate Griddle, I can recreate that nostalgic magic at home, bringing the excitement and flavors of those cherished childhood meals to my own backyard.
Yield: 4 servings
Hibachi
This quick and delicious hibachi recipe featuring chicken breast, shrimp, fried rice, and vibrant vegetables cooked on a Weber Slate Griddle is a perfect way to bring the flavors of a Japanese steakhouse to your backyard.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
For the chicken:
- 2 chicken breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 2 tbsp butter
- Salt and pepper to taste
For the shrimp:
- 1 pound of shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 2 tbsp butter
- Salt and pepper to taste
For the Fried Rice:
- 2 cups cooked white rice (preferably day-old)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 green onions, chopped
- 1 small sweet pepper, chopped
- 1 tbsp butter
- Salt and pepper to taste
For the Hibachi Veggies:
- 2 zucchinis, sliced vertically into thirds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
Preparation:
- Marinate the Protein: In separate bowls, marinate the chicken and shrimp with a mix of soy sauce, sesame oil and seasoning. Let them sit while you prepare the other ingredients.
- Prep the Veggies: Slice the zucchinis, bell peppers, onions, and mushrooms. Keep them in a bowl ready to hit the griddle.
- Prep your rice: Chop green onions, sweet pepper and bring eggs to room temp
Cooking:
- Fire Up the Griddle: Preheat your Weber Slate Griddle to medium-high heat. Add a little vegetable oil and spread it around with a spatula.
- Cook the Chicken and Shrimp: Start by cooking the chicken pieces. Spread them out on the griddle and let them sear for about 4-5 minutes until they're cooked through and have a nice golden color. Remove and set aside. Next, cook the shrimp in the same manner, which should only take about 2-3 minutes.
- Stir-Fry the Veggies: Add the vegetable oil and sesame oil to the griddle. Toss on the sliced vegetables, stirring frequently. Add soy sauce, salt, and pepper to taste. Stir-fry until they are tender but still crisp, about 5-7 minutes.
- Prepare the Fried Rice: Move the veggies to one side of the griddle. Add more oil to the empty side, then pour in the beaten eggs. Scramble the eggs until they are fully cooked, then mix them with the veggies. Add the cooked rice and soy sauce, tossing everything together. Cook for another 3-4 minutes, stirring constantly.
- Combine and Serve: Plate all the ingredients and top with yum yum sauce or spicy mayo if desired
Notes
I used leftover Chinese noddles for my noodles! Use premade yum yum sauce
Every time I cook on my Weber Slate Griddle, I’m reminded of why I fell in love with it. The ease, the versatility, and the joy of cooking outdoors have truly changed the game for me. Whether you’re a seasoned grill master or just starting out, this hibachi recipe is a must-try. It’s quick, delicious, and perfect for any occasion.
Happy grilling, and here’s to many more beautiful days spent cooking outdoors!
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