Sachiko's Donburi (rice bowl with toppings) Recipes for Microwave Cooking: Donburi Chicken, Egg & Oyako Sauce

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Donburi Chicken, Egg & Oyako Sauce

Rice bowl dish with chicken and eggs

Photo of Chicken rice bowl (donburi): a quick microwave recipe provided with nutrition facts for a chicken rice bowl

[4 Servings] Cooking time: 20 minutes

4 cups warm steamed rice (See Basic Steamed Rice)
1 pound chicken breast, skinless, boneless and cut into 2-inch strips
2 cups onion, sliced in 1/2 inch chunks
1 1/2 cups carrots, cut in half moon shapes
1 cup mushroom, sliced in half
2 cups watercress sprigs, cut 1 inch long
4 eggs, beaten

< Oyako Sauce >
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon white wine

1. Mix the <Oyako Sauce> ingredients in a 3-quart casserole, and stir until the sugar dissolves.

Photo of spooning Oyako Sauce over vegetables and chicken 2. Add the onion, carrots, and mushrooms and place the chicken slices on top. Spoon the Oyako Sauce over the vegetables and chicken.

3. Cover with a vented microwave lid.* Cook on HIGH (1200W) for 9 - 10 minutes.

Photo of puring beaten eggs over the chicken cooked by microwave 4. When the chicken is cooked, pour the beaten eggs over the top and cover.

5. Cook on HIGH (1200W) for another 2 - 3 minutes or until the eggs are done.

6. Take the casserole out and add the watercress. In serving bowls, spoon in the rice and spoon the Oyako mix on top.

* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.

Nutrition Facts
One serving contains:
Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Carbohydrate	Dietary Fiber	Protein
623	8.2g	1.8g	290mg	926mg	96.1g	3.6g	40.8g

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