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Easy Chicken & Rice Oyakodon Bowl Recipe

Easy Chicken & Rice Oyakodon Bowl Recipe

Table of Contents[Hide][Show] With a big family, homeschooling, and a home business, I’m always looking for quick meals. I like to make this oyakodon bowl as a perfect meal for busy nights. I make it in one pan and add snow peas to an already pretty healthy dish for significant nutrition. If you make Asian food

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With a big family, homeschooling, and a home business, I’m always looking for quick meals. I like to make this oyakodon bowl as a perfect meal for busy nights. I make it in one pan and add snow peas to an already pretty healthy dish for significant nutrition. If you make Asian food often, chances are you have most of the ingredients already in your pantry. This recipe is quickly becoming a favorite at my house!

What Is An Oyakodon Bowl?

An oyakodon bowl is a simple dish of chicken, egg, broth, and seasoning. Oyakodon, funnily enough, translates literally to “parent-and-child” rice bowl. The parent is the chicken and the child is the egg. I love that this dish is packed with nutrition but only takes about 30 minutes to make.

How to Make a Simple (and Healthy) Oyakodon Bowl

Traditionally, oyakodon is made with a dashi broth (made from kelp and fish flakes), but I chose to use chicken broth since it’s easier to find. I almost always have some on hand. I also chose to use maple syrup in place of refined sugar. Here’s how I put it together:

  • Mix chicken broth, coconut aminos, and maple syrup and heat.
  • Cook onions and mushrooms in the broth mixture and then add the chicken.
  • When the chicken is cooked, add the beaten eggs and snow peas and cook until firm.
  • Spoon the mixture over rice and serve.

It really is a simple, easy, and quick meal! I like to make extra to serve for lunch throughout the week too.

If you love the umami and sweet flavors of Japanese food or the spicy flavors of Thai food, you’ll love these simple Asian meals:

  • Asian Lettuce Wraps – When I’m looking for something simple but filling for lunch I often choose these P.F. Chang copycat lettuce wraps.
  • Mandarin Chicken – Use almond flour for breading and only fresh oranges and honey for sweetness. It’s as good (often better) than take-out!
  • Grilled Thai Shrimp Recipe – I love shrimp and am always looking for new ways to serve it. This recipe is simple to make and will impress a crowd.
  • Asian Color Burst Salad – When I’m looking for something light and veggie-packed, I love to throw together this simple salad.
  • Thai Chicken Curry – My family is becoming huge fans of curry dishes and I’m a huge fan of how simple this one is. This recipe is an easy and inexpensive version of a restaurant favorite.
  • Chinese Chicken Stir-Fry – Stir-fries are one of my favorite meals for busy weeknights since they only use one pan. This stir-fry is quick and easy to make and is full of healthy and nutrient-dense ingredients.

I’ve also been known to throw together some noodles like these spaghetti squash Asian noodles or shirataki noodles to go with one of these meals or the oyakodon bowl.

 

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Easy Oyakodon Bowl Recipe

A fast and easy Japanese dish with chicken, egg, onion, and mushrooms served over rice.

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: 669kcal | Carbohydrates: 67g | Protein: 65g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 390mg | Sodium: 1080mg | Potassium: 1352mg | Fiber: 3g | Sugar: 9g | Vitamin A: 576IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 3mg

Have you ever tried an oyakodon bowl? How do you make it?

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Susan E. Lopez
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