Fast Asian Chicken Bowl (Print)
A tasty 15-minute Japanese dish with juicy chicken, runny eggs, and caramelized onions on a bed of hot rice.
# Ingredients:
→ Key Components
01 -
1 tablespoon soy sauce, regular type
02 -
1 tablespoon mirin
03 -
2 teaspoons granulated white sugar
04 -
1 tablespoon sake
05 -
0.25 medium onion, sliced thinly
06 -
2 eggs, large, lightly whisked with partial yolk streaks (65% blended)
07 -
0.5 cup dashi or chicken broth
08 -
2 cups pre-cooked rice
09 -
2 boneless chicken thighs, skin removed and diced into 1-inch chunks
10 -
0.5 green onion, chopped into small pieces
# Steps:
01 -
Dice the chicken thighs into small 1-inch pieces, pop them into a small bowl, and toss with the sake. Let it sit while you handle the rest of the prep.
02 -
Crack open the eggs into a bowl and whisk them gently. Leave the yolks and whites slightly not mixed, so a bit of streakiness stays. Put aside for now.
03 -
In a 7-inch pan, pour in dashi or chicken broth, soy sauce, mirin, and sugar. Give it a mix until it all blends smoothly.
04 -
Lay the sliced onion into the pan so it’s evenly spread. Arrange the marinated chicken chunks on top in a flat layer. Fry for two minutes on one side, then flip each piece.
05 -
Pour the whisked eggs over the chicken in a spiral motion and let it cook for about 2 minutes. Keep it slightly runny or cover with a lid if you like them fully set.
06 -
Spread the cooked rice evenly into a bowl about 7 inches across. Slide your chicken and egg combo over the rice. Sprinkle those chopped green onions on top and dig in while it's hot.
# Additional Notes:
01 -
Keep this meal fresh in a tightly sealed container in the fridge for up to four days. Heat it up in the microwave for 2-3 minutes or on medium heat on the stovetop.