Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free

Oyakodon

Japanese chicken and egg rice bowl simmered in sweet soy broth.

Calories

599

Protein

42 g

Carbs

76 g

Fat

13 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Chicken thigh, skinless
• 1 Onion
• 150 ml Chicken stock
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 3 Eggs
• 150 g Short-grain rice, dry
• 2 Spring onion

Contains: Celery, Cereals containing gluten, Eggs, Soybeans. Always check the labels of what you buy.

Method

1. Rinse the rice until the water runs clear and cook it according to the pack.
2. Peel and thinly slice the onion and cut the chicken into bite-sized pieces.
3. Put the stock, soy sauce and honey in a small frying pan with a lid. Add the onion and simmer for 3 minutes.
4. Add the chicken and simmer for 7 minutes, turning, until cooked through.
5. Lightly beat the eggs (leave some streaks of white) and pour over. Cover and cook for 1 minute until just set but still soft.
6. Divide the rice between bowls, slide the chicken and egg on top and scatter with sliced spring onion.

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