Chicken And Egg Donburi
From johnnysangel 15 years ago
- 10 minutes to make
- Serves 4
The fast food of Japan, donburi (which means "bowl") consists of rice topped with seasonal veggies and lean meat. Though ingredients vary depending on the season and the region, it's always spiked with bold flavors that transform anti-aging greens into a treat. Read more This version features good-for-you spinach, which delivers 13 types of flavonoids that fight cancer, vitamin K to build bones, and folate and magnesium to protect against cardiovascular disease. See less
Ingredients
- 1 1/2 Tbsp canola or vegetable oil, divided shopping list
- 1 6 oz bag baby spinach leaves shopping list
- 1 medium onion, sliced shopping list
- 1/4 tsp salt, divided (optional) shopping list
- 2 tsp minced fresh ginger root (or ground) shopping list
- 8 oz boneless, skinless chicken breast, cut into thin strips shopping list
- 3/4 c reduced-sodium chicken broth shopping list
- 2 Tbsp low-sodium soy sauce shopping list
- 1 Tbsp mirin or brown sugar shopping list
- 4 eggs, lightly beaten shopping list
- 2 c cooked brown rice (regular or instant) shopping list
How to make it
- Place a wok or large nonstick skillet over medium-high heat.
- Add 1 teaspoon oil plus spinach and cook until spinach wilts and turns dark green, about a minute. Remove spinach to plate.
- Add 1 1/2 teaspoons oil to wok. Stir in onion and cook for 2 minutes. Stir in 8 teaspoon salt. Add ginger and cook for 45 seconds.
- Sprinkle chicken with remaining 8 teaspoon salt and add to wok with remaining 1 1/2 teaspoons oil. Cook until chicken is opaque, 2 to 3 minutes. Reduce heat to low.
- In a small bowl, whisk together broth, soy sauce, and mirin; add to wok. Stir in spinach and cook until mixture begins to bubble gently. Pour eggs over top of chicken-spinach mixture; cover and cook until eggs set, 2 to 3 minutes.
- To serve, spoon a half cup of rice into each of four deep soup bowls. Top with chicken-egg mixture.
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