Chicken Breast
Egg Rice Bowl (Oyakodon Style)

A tender, protein-packed rice bowl featuring succulent chicken breast, sweet sautéed onions, and fluffy eggs in a savory sauce. Perfect for a quick, healthy meal.

Ingredients

• 100g chicken breast
• 40g onion
• 2 eggs
• 120g cooked white rice
• 1 tbsp soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp pepper
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sweetener
• 0.5 cup water

Instructions

1. 1Marinate the chicken

   

   In a bowl, combine 100g of chicken breast pieces with one tablespoon of soy sauce, half a tablespoon of dark soy sauce, one tablespoon of pepper, and one tablespoon of cornstarch. Mix well to ensure the chicken is evenly coated and let it marinate.

   Tip: Marinating with cornstarch helps keep the chicken breast tender during stir-frying.
2. 2Prepare the sauce

   

   In a small container, mix two tablespoons of soy sauce, half a tablespoon of dark soy sauce, one tablespoon of oyster sauce, one tablespoon of sweetener, some black pepper, one tablespoon of cornstarch, and half a bowl of water. Stir until the cornstarch is fully dissolved.

   Tip: Ensure the cornstarch is completely mixed into the liquid to avoid lumps when the sauce thickens in the pan.
3. 3Stir-fry the chicken

   

   Heat oil in a pan over medium-low heat. Add the marinated chicken breast pieces and stir-fry until they are browned and cooked through.

   Tip: Keep the heat at medium-low to prevent the cornstarch coating from burning while the chicken browns.
4. 4Add the onions

   

   Add 40g of sliced onions to the pan with the chicken. Continue to stir-fry over medium-low heat until the onions have softened.

   Tip: Onions add a natural sweetness that balances the savory sauce.
5. 5Simmer with sauce

   

   Pour the prepared sauce mixture over the chicken and onions in the pan. Cover and simmer for two minutes to allow the flavors to meld.

   Tip: Covering the pan helps the onions finish cooking and ensures the sauce thickens evenly.
6. 6Add the eggs

   

   Uncover the pan and pour the beaten eggs over the chicken and onion mixture. Cover again and simmer over medium-low heat for two to three minutes until the eggs reach your desired level of doneness.

   Tip: Do not stir after adding the eggs if you want a layered, custard-like texture.
7. 7Assemble the rice bowl

   

   Carefully slide the fully cooked chicken, egg, and onion mixture directly from the pan onto your bowl of prepared white rice. Ensure the sauce is poured over to soak into the rice for maximum flavor.

   Tip: If the egg is too runny or too firm for your liking, adjust the final simmering time by 30 seconds next time.

Storage & Reheating

Burn It Off

Frequently Asked Questions