Oyakodon Chicken and Egg Rice Bowls

Instructions

1. 1

   Cook the rice according to the package directions.

2. 2

   Cut the chicken into bite-size pieces and thinly slice the onion.

3. 3

   In a large skillet, bring the broth, soy sauce, mirin and sugar to a simmer. Add the onion and cook 3 minutes until softened.

4. 4

   Add the chicken in a single layer, cover and simmer over medium heat 7-8 minutes until cooked through (165°F).

5. 5

   Lightly beat the eggs and pour them evenly over the chicken. Cover and cook 1-2 minutes until the eggs are just set but still soft.

6. 6

   Spoon the chicken, egg and some of the sauce over bowls of rice and top with sliced green onions.