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Easy Chicken and Egg Rice Bowl (Oyakodon) Recipe (with Video)

Chicken, Wheat-free, Asian

Discover our Easy Chicken and Egg Rice Bowl (Oyakodon) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 10min


- 1.5 tbsp Oil
- 0.5 Yellow onion, sliced
- 3 Chicken thighs, skinless, boneless, cut into small chunks
- 2 Eggs, beaten
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 0.25 tsp Salt
- 0.25 tbsp water
- 1 Scallion, for garnish
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1. In a small bowl, add soy sauce, oyster sauce, salt, and water. Mix until well combined.
2. Heat 1.5 tablespoon of oil in a nonstick skillet over medium-high heat. Once the skillet is hot, add chicken chunks and sauté for about 4-5 minutes until the sides start to turn gold brown.
3. Add sliced onion and sauté for another minute.
4. Pour in the prepared sauce and bring it to boil.
5. Reduce the heat down to low and cover the skillet with lid. Let it simmer for 3-4 minutes until the onions become soft.
6. While the sauce is simmering, pour in the beaten eggs in a circular pattern to ensure even distribution over the chicken and onions.
7. Cover the skillet with the lid, then turn off heat. Let it sit for about 2 minutes until the egg is fully cooked.
8. Plate the dish and garnish with some chopped scallion.
9. Serve warm with a bowl of rice.
10. Enjoy!

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