This Chicken & Egg Rice Bowl Could Be The Key To Your Weight Loss

Explore a healthier take on Oyakodon, the Japanese chicken and egg rice bowl, tailored for weight loss. Dive into this simple yet flavorful recipe that's changing the game in healthy eating.

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INGREDIENTS

*For the Sauce*
4½ tablespoons (67 ml) coconut aminos
2¼ tablespoons (33 ml) fresh orange juice
1½ tablespoons (22 ml) fish sauce
2¼ teaspoons (11 ml) rice vinegar
¼ teaspoon (1.25 g) garlic powder
¼ teaspoon (1.25 g) ginger powder
¼ teaspoon (1.25 ml) toasted sesame oil

*Additional Ingredients*
½ small yellow onion, thinly sliced (about 55 g)
2 boneless, skinless chicken thighs, cut into bite-sized pieces (about 340 g total)
4½ tablespoons (67 ml) dashi or chicken broth
2 large eggs
1½ cups (255 g) cooked brown rice
2 scallions, thinly sliced, divided for cooking and garnishing
Shichimi togarashi (optional, to taste)
A pinch of cayenne pepper

INSTRUCTIONS

1. **Prepare the Sauce**:
In a bowl, whisk together coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, and toasted sesame oil.
2. **Prepare Ingredients**:
Slice the onion thinly.
Cut the chicken thighs into small, bite-sized pieces.
Thinly slice the scallions, keeping some for cooking and some for garnishing.
3. **Cook Onion and Chicken**:
In a 10-inch skillet, pour the prepared sauce and 4½ tablespoons of dashi or chicken broth.
Add the sliced onion and chicken pieces in a single layer.
Bring the mixture to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer.
Cook covered until the chicken is fully cooked and the onions are tender, about 7-10 minutes.
4. **Add Scallions**:
Once the chicken and onion are cooked, scatter most of the scallions (reserving some for garnish) over the mixture in the skillet.
5. **Add Eggs and Finish Cooking**:
Whisk the eggs in a separate bowl until frothy.
Gently drizzle the eggs over the chicken, onion, and scallion mixture in the skillet.
Continue cooking, covered, on medium-low heat until the eggs are set, about 2-3 minutes.
6. **Serve**:
Place cooked brown rice into bowls.
Top with the chicken, egg, and sauce mixture.
Garnish with the remaining scallions.
Sprinkle shichimi togarashi if desired.

NUTRITIONAL PROFILE
Calories: Approximately 450-500 kcal
Protein: ~62 g
Carbohydrates: ~45 g
Fat: ~15 g
Fiber: ~7 g
Sugar: ~5 g

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⌚️ TIMESTAMPS
0:00 Intro
0:45 Prepare Sauce
1:26 Prepare Ingredients
2:05 Cook in Skillet
3:50 Plating
4:18 Taste Test

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#geronimocramos #oyakodon #weightlossrecipe #ricebowl #japanesefood