Oyakodon (Chicken and Egg Rice Bowl)
Tender chicken and softly set egg simmered in a sweet soy broth over rice.
Dietary notes
- Gluten-free: Use tamari (gluten-free soy sauce), and check that broths and sauces are labeled gluten-free.
- Halal: Use halal-certified meat and products.
- Kosher: Use kosher-certified ingredients and meat.
* Fits with a simple swap or certified ingredients. See the notes above.
Ingredients
- 8 oz boneless chicken thighs, cut into small pieces
- 3 large eggs, lightly beaten
- 1/2 onion, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 cup chicken broth
- 2 cups cooked rice
- 1 green onion, sliced
Instructions
- Simmer the broth. In a small skillet, bring the broth, soy sauce and honey to a simmer. Add the onion and cook 3 minutes.
- Cook the chicken. Add the chicken and simmer, covered, until cooked through (165°F), about 6 minutes.
- Add the egg. Pour the eggs over the top in a slow circle. Cover and cook 1–2 minutes, until just set but still soft.
- Serve. Slide over bowls of rice and top with green onion.
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