Oyakodon
Ingredients
-
¼
small
yellow onion
-
1
piece
boneless, skinless chicken thigh
-
3
tablespoons
All-Purpose Stir-Fry Sauce
-
3
tablespoons
dashi or chicken broth
-
1
large
egg
-
1½
cups
cooked cauliflower rice
-
1
scallion
thinly sliced
-
to taste
shichimi togarashi (optional)
Instructions
- Thinly slice the onion and cut the chicken thigh into small bite-sized pieces.
- In a small bowl, stir together the All-Purpose Stir-Fry Sauce and dashi or chicken broth.
- Pour the sauce mixture into an 8-inch non-stick or cast iron skillet.
- Add the sliced onion and chicken pieces to the pan, ensuring they are in a single layer.
- Turn the heat to medium high and bring the sauce to a simmer, then lower the heat to maintain a simmer and cover the pan.
- Cook covered until the chicken is fully cooked and the onion is tender, about 5 minutes.
- In a small bowl, whisk the egg until frothy.
- Slowly drizzle the whisked eggs over the chicken and onions.
- Cook covered on medium low heat until the egg is set to your preferred doneness, about 2 minutes.
- Scoop some cooked cauliflower rice into a bowl and carefully transfer the chicken, egg, and sauce on top.
- Garnish with sliced scallions and shichimi togarashi if desired.
Nutrition Facts (estimated)
Servings
1
Calories
317
Total fat
11g
Total carbohydrates
22g
Total protein
35g
Sodium
20mg
Cholesterol
186mg
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