Description
A comforting dish that perfectly marries the flavors of tender chicken, savory egg, and delectable sauce over fluffy rice, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 4 boneless chicken thighs (approximately 600 g total)
- 1.5 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- ½ tsp black pepper
- 2 tbsp cornstarch
- 1 small onion (sliced)
- 1 tbsp neutral oil (like avocado or canola oil)
- Green onion (to garnish)
- 4 eggs (lightly beaten)
- ¾ cup dashi (chicken or vegetable stock)
- 2 tbsp soy sauce
- 1 tbsp mirin (or ½ tbsp sugar)
Instructions
- Season the chicken: In a bowl, mix the chicken thighs with the soy sauce, vegetarian oyster sauce, and black pepper. Add cornstarch and mix until evenly coated.
- Pan-Fry: Heat the neutral oil in a pan over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side, until golden brown and about 80% cooked through. Remove from the pan and set aside.
- Sauté the onion: In the same pan, add the sliced onions. Sauté for about 3-4 minutes until they become fragrant and slightly softened.
- Add sauce & simmer: Pour in the dashi, soy sauce, and mirin. Stir to combine, then add the chicken back into the pan. Simmer for about 4 minutes.
- Finish with eggs: Lower the heat to a gentle simmer. Slowly pour the beaten eggs around the chicken. Cover the pan with a lid and cook for 1-2 minutes until the eggs are just set.
- Serve: Spoon the chicken and egg mixture over bowls of warm rice and garnish with chopped green onion. Enjoy!
Notes
For a vegetarian twist, replace the chicken with tofu or use gluten-free soy sauce if gluten intolerant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 300mg
Keywords: Chicken Rice Bowl, Japanese Cuisine, Quick Dinner, Easy Recipe