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Oyakodon is a much-loved Japanese comfort dish of tender chicken and softly set egg simmered in a savoury, slightly sweet sauce and served over rice. This version is speedy and made in one pan, so there's very little washing up. It's packed with tenderstem broccoli and spinach, and chicken and eggs make it high in protein.
1.
Heat the oil in the frying pan over a medium heat. Cook the onion until soft (3 minutes).
2.
Add the chicken and cook, stirring, until lightly coloured (2–3 minutes).
3.
Pour in the stock, soy sauce, rice vinegar and balsamic vinegar, and add the broccoli. Cover and simmer until the chicken is cooked through with no pink meat and the broccoli is tender (5 minutes).
4.
Stir in the spinach until wilted (1 minute).
5.
Pour the eggs evenly over the top. Cover and cook until the eggs are softly set (1–2 minutes). Cook longer if you prefer them firm.
6.
Meanwhile, heat the rice pouch following the pack instructions.
7.
Divide the rice between 2 bowls, spoon the chicken and egg over the top, and scatter with spring onions.
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Storage information
Best eaten fresh, while the egg is soft. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot all the way through. Not suitable for freezing.
Tip
Lower carb: Swap the rice for extra greens. Bigger appetites: Add 100g frozen edamame with the broccoli.
Cost-saving tips
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