Easy Chicken
Egg Rice Bowl (Oyakodon Style)
A quick and healthy 448-calorie Japanese-style rice bowl featuring tender chicken breast, soft onions, and creamy, velvety eggs in a savory, glossy sauce.
This chicken and egg rice bowl is a perfect example of a satisfying, balanced meal that comes together in minutes. By using a savory blend of soy sauce, oyster sauce, and a touch of sweetener, you get that authentic depth of flavor without the heavy calorie count. It is a fantastic option for a quick weeknight dinner that feels both comforting and nutritious.
Ingredients
- 100 g chicken breast
- 40 g onion
- 2 eggs
- 120 g steamed white rice
- to taste light soy sauce
- to taste dark soy sauce
- to taste oyster sauce
- to taste sweetener
- to taste black pepper
- to taste starch
- to taste water
- as needed oil
Instructions
- 1Prepare and marinate the chicken
Gather your ingredients and begin by placing the sliced chicken breast into a bowl. Marinate the meat with light soy sauce, dark soy sauce, pepper, and starch to ensure it stays tender and deeply flavorful during cooking.
Tip: Allowing the chicken to marinate for about 10 to 15 minutes before cooking will significantly enhance its flavor. - 2Mix the savory sauce
In a small metal saucepan or mixing bowl, combine your sauce ingredients. Add the light soy sauce, dark soy sauce, oyster sauce, sweetener, black pepper, starch, and water together, stirring thoroughly so the starch fully dissolves into the liquid.
Tip: Give the sauce a quick stir right before pouring it into the pan later, as the starch will naturally settle at the bottom. - 3Stir-fry the chicken
Heat the pan with oil, add the marinated chicken breast, and stir-fry until the meat is browned and cooked through.
Tip: Ensure the pan is well-heated before adding the chicken to get a good sear. - 4Add the sauce to simmer
After stir-frying the chicken until thoroughly cooked and the onions until perfectly tender, pour the prepared savory sauce mixture directly over them in the pan. Stir gently to coat all the ingredients evenly.
Tip: Cover the pan and allow the mixture to simmer in the sauce for two minutes so the chicken absorbs the rich flavor. - 5Incorporate the beaten eggs
Uncover the pan once the two minutes of simmering are up. Evenly pour the beaten eggs over the hot, simmering chicken and onion mixture. Cover the pan again and let it simmer on low heat for 2 to 3 minutes.
Tip: Do not stir after adding the eggs. Covering the pan will steam them to a perfect, silky texture without scrambling. - 6Assemble the rice bowl
Once the eggs reach your desired level of doneness, remove the pan from the heat. Carefully slide the entire hot chicken, egg, and onion mixture directly over a bowl of warm, steamed white rice.
Tip: Serve and enjoy immediately while hot so the flavorful gravy can properly soak into the warm rice. - 7Sauté the onions
Add the sliced onions to the pan with the cooked chicken and continue to stir-fry until the onions are tender and translucent.
Tip: Adding onions after the chicken ensures they retain some texture without burning.
