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5
from 1 vote
Easy Oyakodon Bowl Recipe
A fast and easy Japanese dish with chicken, egg, onion, and mushrooms served over rice.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Lunch or Dinner
Cuisine:
Japanese
Servings:
4
Calories:
669
kcal
Author:
Katie Wells
Ingredients
2
cups
chicken broth
½
cup
coconut aminos
(or wheat free tamari)
2
TBSP
maple syrup
1
onion
(thinly sliced)
1
cup
shiitake mushrooms
(thinly sliced)
4
chicken breasts
(cut into strips)
4
green onions
(cut into 1-inch pieces)
6
eggs
(beaten)
12
snow peas
(thinly sliced)
4
cups
cooked white rice
Instructions
In a saucepan, combine the chicken broth, coconut aminos, and maple syrup.
Bring to a boil then reduce to low heat.
Add ¼ cup of this mixture to a skillet and add the sliced onion and mushrooms and cook for 3 minutes.
Add the remaining sauce, chicken, and green onions to the skillet and cook for another 7 minutes or until the chicken is no longer pink.
Without stirring, pour the beaten eggs into the skillet mixture and reduce heat to medium low.
Sprinkle the snow peas over the top and cook until the eggs are firm.
Evenly divide the rice between bowls and spoon the chicken and egg mixture over it.
Notes
Snow peas aren’t traditionally part of this dish, but I like them in it. Feel free to personalize it with your own choice.
Nutrition
Calories:
669
kcal
|
Carbohydrates:
67
g
|
Protein:
65
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
390
mg
|
Sodium:
1080
mg
|
Potassium:
1352
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
576
IU
|
Vitamin C:
9
mg
|
Calcium:
95
mg
|
Iron:
3
mg