Easy Chicken and Egg Rice Bowl (Oyakodon)
This classic Japanese rice bowl features tender chicken simmered with onion in a savory-sweet broth, then gently topped with egg. It all comes together in one skillet and is best served over a steaming bowl of rice for the ultimate cozy meal.
Ingredients
- 1.5 tbsp oil
- 1/2 yellow onion - sliced
- 3 skinless - boneless chicken thighs, cut into small chunks
- 2 eggs - beaten
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp salt
- 1/4 cup water
- 1 scallion - for garnish
Instructions
- In a small bowl, add soy sauce, oyster sauce, salt, and water. Mix until well combined.
- Heat 1.5 tablespoon of oil in a nonstick skillet over medium-high heat.
- Once the skillet is hot, add chicken chunks and sauté for about 4-5 minutes until the sides start to turn gold brown.
- Add sliced onion and sauté for another minute.
- Pour in the prepared sauce and bring it to boil.
- Reduce the heat down to low and cover the skillet with lid. Let it simmer for 3-4 minutes until the onions become soft.
- While the sauce is simmering, slowly pour in the beaten eggs in a circular pattern to ensure even distribution over the chicken and onions.
- Cover the skillet with the lid, then turn off heat. Let it sit for about 2 minutes until the egg is fully cooked.
- Plate the dish and garnish with some chopped scallion.
- Serve warm with a bowl of rice. Enjoy!
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