Japanese chicken donburi
Japanese Chicken Donburi is a gluten-free and dairy-free main course dish that can be made in 45 minutes. It covers 31% of your daily requirements of vitamins and minerals. It is a cost-effective option for fans of Japanese cuisine, and is best enjoyed with a side of baby spinach leaves.
Ingredients
baby spinach leaves
6 oz
chicken breasts
0.5 pound
cooked long grain rice
6 cups
egg yolk
5 large
fat-free less-sodium chicken broth
1 cup
fresh ginger root
2 Tbsps
onion
6 oz
roma tomatoes
0.25 cup
salad oil
1 cup
soy sauce
2 Tbsps
sugar
4 Tbsps
Method
- In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
- Add broth, soy sauce, and sugar.
- Add chicken to pan. Bring to a boil.
- Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices.
- Sprinkle with tomato.
Nutrition:
Carbs
220 g
Fat
20 g
Protein
37 g
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