Oyakodon is a Japanese chicken and egg rice bowl dish that can be made in less than 20 minutes. This quick recipe features tender chicken thigh, a savory all-purpose stir-fry sauce, and fluffy eggs, all served over cooked cauliflower rice.
1: Thinly slice the onion and cut the chicken thigh into small bite-sized pieces.
2: In a small bowl or measuring cup, stir together the All-Purpose Stir-Fry Sauce and broth.
3: Pour the sauce into an 8-inch non-stick or cast iron skillet.
4: Add the sliced onion and chicken pieces to the pan and ensure the pieces are in a single layer in the sauce.
5: Turn the heat to medium high and bring the sauce to a simmer.
6: Lower the heat to maintain a simmer, about medium low, and cover the pan.
7: Cook, covered, until the chicken is fully cooked and the onion is tender, about 5 minutes.
8: In a small bowl, whisk the egg until nice and frothy.
9: Slowly drizzle the whisked eggs over the chicken and onions.
10: Cook, covered, on medium low heat until the egg is set to your preferred doneness, about 2 minutes.
11: Scoop some cooked cauliflower rice (or white rice) into a bowl and carefully transfer the chicken, egg, and sauce on top.
12: Sprinkle the top with sliced scallions and shichimi togarashi, if desired.
