chicken rice bowl

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

onion

chicken stock (or dashi)

soy sauce (or more to taste)

mirin

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

Spicy Gochujang Chicken 

1.3 lb (600 grams) boneless, skinless chicken breasts and chicken thighs

green onions

yellow onion

garlic

ginger

chili peppers (or bell pepper),

tbsp neutral-tasting oil, plus more if needed

Kosher salt,

tbsp toasted sesame oil

Soft-Boiled Eggs (optional), to serve

sesame seeds

Korean chili pepper flakes (gochugaru)

Korean chili paste (gochujang)

soy sauce

oyster sauce

sugar

1.5 tbsp white vinegar

tbsp sugar

tbsp minced garlic

tsp fish sauce

Freeze the chicken for 10 to 20 minutes to firm it up a little bit. Finely mince it.

Thinly slice the green onions, separating the whites and greens. Finely dice the onion. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp). Thinly slice the chili peppers.

Make the sauce. In a small container, mix together the Korean chili pepper flakes, Korean chili paste, soy sauce, oyster sauce, sugar, and mirin.

Prep Ingredients

In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it gets nice and hot, add the minced chicken. Spread it out and leave it in the pan for 2 minutes or the chicken is nicely browned on the bottom. Flip and stir-fry it for 4 minutes. 

Once the chicken is cooked and most of the liquid has evaporated, add the white part of the green onions, onion, garlic and ginger. Saute for 2 minutes. Add more oil if needed.

Once the garlic turns golden brown, add in the sauce. Give it a good stir for 2 more minutes. Taste and add more salt to taste. 

Add the remaining green onions, chili peppers, black pepper to taste, and sesame oil. Give it a final mix.

Make Gochujang Chicken Stir Fry

Make the dressing. In a small bowl, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce.

Take some chicory and tear into bite-sized pieces. Transfer to a large mixing bowl. Toss with dressing.

Make Salad

Divide the rice into serving bowls. Add a generous amount of chicken stir-fry, salad, and Soft-Boiled Eggs (if using). Sprinkle with sesame seeds. Enjoy!

Assemble

A sweet, sticky and spicy honey garlic chicken that’s packed with flavour. Served with broccoli rice, it’s the perfect packed lunch or meal prep dinner.

Lunch Box: Honey Garlic Chicken with Broccoli Rice

Boneless Skinless Chicken Thigh

Garlic Powder

Chilli Powder

Flour

Garlic Clove

Gochujang

Soy Sauce

Honey

Lime

Broccoli

Jasmine Rice

Spring Onion

Sesame Seeds

Heat the oven to 200°C fan. Dice the chicken into 3cm pieces. In a bowl or flat tray, mix the garlic powder, chilli powder, flour and a pinch of salt.

Toss the chicken in the mix to coat evenly, then transfer to a baking tray and drizzle with olive oil. Slide into the hot oven to roast for 10 mins.

Meanwhile, mince the garlic then add to a bowl along with the gochujang, soy sauce, honey and the juice of the limes. Mix to combine then pour over the chicken and pop it back in the oven for another 5 mins until sticky.

Dice the broccoli into small pieces. Cook the rice following pack instructions, adding the broccoli 3 mins before the end of the cooking time. Meanwhile, thinly slice the spring onions.

Box or plate up the broccoli rice, top with the sticky chicken, and drizzle over any remaining sauce. Scatter over the spring onions and sesame seeds. It will keep well in the fridge for 3 days.

Delicious & easy to make! I used less gochujang to make it less spicy, but loved the level of flavour.

The big problem I had with this recipe is when the chicken came out of the oven everyone would walk by and grab a chunk, and eat it while it was cooling. The first batch was gone. I had run to the butcher the next day to make more chicken. Delicious!!!

Delicious and kid friendly! Will definitely make again.

Super tasty, added some softened onions with the rice for added flavour.

Is there any substitute for gochujang? I'm gluten free so can't use it in recipes.

Very very nice. But chicken does need longer to cook than stated ☺️

Enjoyed this! I added the broccoli into the chicken and sauce to finish. 10/10

Family approved! Will defo do again! ⭐️⭐️⭐️⭐️⭐️
(Although took a bit longer then expected)

Is this a heat up or eat cold lunch? Looks delicious!

This one has everything: perfectly cooked chicken, a satisfying rice base and fresh zingy veggie toppings. Enjoy it hot for dinner then eat the leftovers hot or cold for lunch the next day.

Chicken & Red Rice Burrito Bowl

Red Rice

White Onion

Chipotle Paste

Oregano

Cumin

Coriander

White Cabbage

Cherry Tomatoes

Feta

Hot Sauce

Cook the rice following packet instructions. Slice the chicken thighs into quarters lengthways. Peel and finely slice two of the onions, and finely dice the remaining one.

Add the chicken and the sliced onions to a large bowl with the chipotle paste, garlic powder, oregano, ground cumin and olive oil. Season well with salt and mix to combine. Spread evenly on an oven tray, then slide under the grill on the top shelf for 15-20 mins, turning halfway, until cooked through.

Finely shred the cabbage. If adding avocado crema dress the cabbage with some of the sauce. Roughly chop the coriander and mix with the diced onion in a small bowl. Quarter the cherry tomatoes and toss with a drizzle of olive oil and a pinch of salt.

If batch cooking, transfer the different components (chicken, rice, onion-coriander mix, cabbage slaw and seasoned tomatoes) to separate containers and store in the fridge. Enjoy cold or reheat the chicken and rice until piping hot before serving.

To serve, spoon the rice into bowls, then top with chicken and the cabbage slaw. Then sprinkle over the onion-coriander mix. Finish with the tomatoes, crumble over the feta, and serve with lime wedges, hot sauce and more avocado crema (if making).

Delicious & flexible recipe - we added some spiralised courgette and fried sweetcorn into our bowls too. Also used fajita seasoning on the chicken instead. Quite a bit of chopping, so definitely takes longer than 25 mins, but if you have the time it’s totally worth it. Particularly good on a sunny day.

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