Quick Oyakodon

Ingredients

• Servings: 2
• 1 cup uncooked short-grain white rice
• 2 cups water
• 1 cup chicken stock
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1/2 onion, thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 skinless, boneless chicken breast half - cut into strips
• 4 green onions, cut into 1-inch pieces
• 2 eggs, beaten
• 6 snow peas, thinly sliced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• bring the chicken stock to a boil in a small saucepan. stir in the soy sauce and brown sugar until the sugar has dissolved. reduce heat to low; keep warm.
• heat several tablespoons of the chicken sauce in a skillet over medium heat. cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. reduce heat to medium-low and sprinkle with the snow peas. cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
• divide the rice between two bowls and spoon the egg mixture evenly overtop. pour additional chicken sauce over the rice to serve.