Description
A delicious Chicken and Egg Bowl that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken thighs, cut into bite-sized pieces
- 1/4 cup low-sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 4 large eggs
- 1/2 onion, sliced
- 2 green onions, sliced for garnish (optional)
Instructions
- In a large skillet over medium heat, drizzle a little oil and sauté the sliced onions for 3-4 minutes until translucent.
- Add the bite-sized chicken pieces, seasoning with salt and pepper, and cook until golden brown, about 5-7 minutes.
- Pour in the soy sauce, mirin, sake, and sprinkle the sugar, then bring to a simmer for 2-3 minutes.
- In a separate bowl, whisk the eggs until frothy.
- Pour the whisked eggs over the chicken mixture and let it cook undisturbed for 1 minute, then slowly stir to scramble for another 2-3 minutes until creamy.
- Serve over rice and garnish with sliced green onions.
Notes
Feel free to customize this recipe with leftover veggies or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg