Quick Oyakodon Recipe

Ingredients
<br>- 1 cup uncooked short-grain white rice
<br>- 2 cups water
<br>- 1 cup chicken stock
<br>- ¼ cup soy sauce
<br>- 2 tablespoons brown sugar
<br>- ½  onion, thinly sliced
<br>- ½ cup shiitake mushrooms, thinly sliced
<br>- 1  skinless, boneless chicken breast half - cut into strips
<br>- 4  green onions, cut into 1-inch pieces
<br>- 2  eggs, beaten
<br>- 6  snow peas, thinly sliced
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
<br>


Ingredients
- 1 cup uncooked short-grain white rice
- 2 cups water
- 1 cup chicken stock
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- ½ onion, thinly sliced
- ½ 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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

Mastodon Share